Place the whole eggplant on a baking sheet lined with aluminum foil and bake for 45 minutes at 400F degrees.

Take out and let cool completely.

Heat half the olive oil and saute the onions and garlic for 3 to 4 minutes. Turn off heat and set aside.

Add chopped tomatoes to a bowl and sprinkle with salt. Let sit for 15 minutes and then drain excess liquid from bottom of bowl.

To tomatoes, add onions and garlic, then add the salt, pepper, hot sauce, honey, apple cider vinegar, cilantro, and rest of olive oil. Stir together and let sit.

Peel skin off eggplant and discard. Mince the eggplant by hand into small diced chunks, getting rid of any extra seedy parts. Some seeds are okay.

Add eggplant to the bowl stir until everything is combined. Taste test and add more spice as desired.

This dip gets better as it sits in the fridge but can be eaten right away! Store in fridge for up to 5 days.