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 tablespoons extra virgin olive oil
- 2 teaspoons Harissa (spicy North African pepper spice)
- 1 teaspoon salt
- Freshly ground black pepper
- Smoked chipotle chili pepper, to garnish
FOR THE SMOKE
- 2 handfuls of soaked Hickory wood chips
DIRECTIONS
Make it ahead of time and serve when you need it!
- Prepare your Broil King® Keg for direct grilling 225°F (107°C), add wood chips. Smoke the eggplants and garlic, skin down, for 2 hours. If the flesh is not soft after 2 hours, turn up the heat and cook for an extra 15-20 minutes. Peel eggplant and chop into 1-in (2.5 cm) 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.
