HOME / RECIPES / SMOKEY EGGPLANT DIP

Smokey Eggplant Dip

Ingredients

  • 2 eggplants, halved and brushed with oil
  • 1 head garlic, with top 1/3 removed and brushed with oil
  • 2 shallots, minced
  • 1/4 cup lemon juice
  • 1/4 cup flat leaf parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 2 tsp harissa (spicy North African pepper sauce – adjust to taste)
  • 1 tsp salt
  • Freshly ground black pepper
  • Smoked chipotle chili pepper, to garnish
  • 2 handfuls of soaked Hickory wood chips

Directions

  1. Prepare the Keg for direct grilling at 225°F, and add wood chips.
  2. Smoke the prepared eggplants and garlic, cut face up, for 2 hours. Depending on the size of the eggplant, longer time may be required. If the flesh is not soft after 2 hours, turn up the heat a bit and cook for an extra 15-20 minutes.
  3. Peel eggplant and chop into one-inch pieces. Squeeze garlic cloves out of their skins. Combine all ingredients in the food processor and chop coarsely. Add more olive oil, if required. Place in a bowl and garnish with olive oil and a dusting of smoked chipotle chili pepper.

Print this recipe