Smoked Eggplant
Whole eggplants are cooked in the smoker until fully tender, the interior becomes creamy and takes on an intense smoke aroma. The smoked eggplant forms the perfect base for Middle Eastern inspired dips like Baba Ganoush. Direct smoking creates a deep, savory flavor that is barely achievable by other methods.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesWash eggplants and pierce deeply at least 10-15 times with a fork or toothpick. Lightly rub with olive oil and season with sea salt and cumin. Prepared this way, they can go directly into the smoker.
Smoking
1-2 hoursPreheat smoker to 180-200 °C. Place eggplants directly on the smoking rack. Use beech and cherry wood chips. Smoke until the skin is completely collapsed and dark and the interior is fully soft. Turn after approximately 45 minutes.
Processing
15 minutesRemove smoked eggplants from the oven and let cool for 10 minutes until warm to the touch. Score the skin with a knife and scrape out the creamy flesh with a spoon. Season with lemon juice, olive oil, salt, and pepper. Use as a dip or side dish.
Pro Tip
Place the finished smoked eggplants in a bowl and let cool. Scoop out the inside with a spoon and use the creamy flesh immediately or freeze it.
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