Slice eggplant into rounds salt one side and let it rest for 10 minute.
Flip the rounds onto a paper towel and repeat the salting process on this side.
Flip and pat the eggplant dry.
Sauté the eggplant until just barely tender.
Sauté the onion until caramelized.
Add the garlic and cook it with the onion for the last few minutes.
Put everything into your food processor and pulse until it reaches a smooth, even, almost creamy consistency.
Add salt pepper and paprika to taste and pulse to combine.