Saturday, February 11, 2017

Smoky Baba Ghanoush

With or without some smoking time on this, it's still a good dip.  If you don't think you've added enough smoked paprika or you're worried about its flavor interfering with smokiness, then I would definitely setup a 2265F smoker for the eggplant.  You can skip the whole roasting step, but then the smoking will take longer.  But if you roast and then smoke, you can impart a stronger smoke flavor without all of the time that it would take to roast the eggplants in the smoker.


  • 3 medium eggplants
  • 2 Tb olive oil
  • 2 Tb garlic
  • 1 Tb tahini
  • 3 Tb lemon juice
  •  1 tsp smoked paprika
  •  ½ tsp cumin
  • 1 Tb hot sauce
  •  2 Tb chopped parsley
  • Salt to Taste
  • Pepper


  1. Preheat oven to 450F
  2. Place eggplants baking sheet and roast for 1 hour, turning eggplants every 15-30 minutes.  
  3. Optional:Setup smoker at 225F. Smoke the roasted eggplants another 1-2 hours
  4. Put colander over bowl.  Scoop out flesh and place in colander; discard skins.  Let flesh drain, stirring occasionally for 30 minutes
  5. Toast cumin on stove with paprika until aroma permeates – 30 seconds
  6. Transfer eggplants to medium bowl and mash with fork.
  7. Stir in garlic, tahini, lemon juice, paprika, cumin and parsley.
  8. Slowly add olive oil while stirring.
  9. Season with salt and pepper.

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