Smoked Eggplant Baba Ganoush
Whole eggplants are hot smoked directly over smoking wood until the flesh is completely soft and permeated with intense smoky flavor. The smoked pulp is then processed into a creamy baba ganoush. The result is an authentically smoky dip experience.
Ingredients(for 1 kg)
Instructions
Smoking the Eggplants
45-60 minutesPreheat smoker to 180-220 °C. Place whole eggplants directly on the grate and smoke with beech and olive wood until the skin is charred and the inside is completely soft.
Cooling and Peeling
10 minutesPlace smoked eggplants in a colander, let cool slightly, then carefully peel off the charred skin. Let the flesh drain slightly to remove excess liquid.
Processing into Dip
10 minutesProcess the eggplant flesh with tahini, pressed garlic, lemon juice, olive oil, salt, and cumin into a creamy dip. Garnish with olive oil and paprika powder.
Pro Tip
Immediately plunge the smoked eggplants into a bowl of ice water after smoking – this makes the skin much easier to peel and keeps the flesh juicy.
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