The beauty of having a smoker is that when it is going, you can make more than one thing at a time. This is kind of hard to do with your oven. This time I used the smoker to smoke trout, chicken and this eggplant post. My wife and I love anything smoked but not this time. I think next time I need to add some cream cheese for texture and a little more spice. This Smoked Eggplant Dip starts with smoking the eggplant and then blending it with yogurt, olive oil and spices. As my readers know, I try to substitute yogurt whenever possible to lighten up the dishes. As noted above, I think this recipe needs more texture.
This smoked eggplant dip is essentially a baba ganoush. Many people do not like eggplant. It is perfect for smoking because it is a very sturdy vegetable. A lot of vegetables are not strong enough to stand up to smoke. I left the eggplant whole when I smoked it. The smoke certainly could penetrate the eggplant but if you want a really, really strong smoke flavor, you could slice the eggplant prior to smoking.
- 1 medium eggplant
- 2 tablespoons olive oil, divided
- 1 teaspoon coarse or kosher salt, or to taste
- 2 garlic cloves, peeled and minced or pressed
- Juice of 1 lemon, plus more to taste, if desired
- Pinch of cayenne or aleppo pepper
- Pinch or two of ground cumin
- 1/2 - 1 cup of Fat-free yougrt
- 2 tablespoons well-chopped flat-leaf parsley, divided
- Heat smoker to 225°F.
- Place eggplants on smoker an cook for 60 - 90 minutes. They should be tender to the touch.
- Take off the skin after it cools.
- Cut in to cubes.
- Place into a food processor and blend into small pieces- don't overdo. Put in a bowl.
- Add yogurt, lemon, cayenne, cumin and 1 tablespoon parsley and mix until combined.
- Season with salt & pepper.
- Serve and enjoy!
Blended in Cuisinart.
Serve and enjoy!