Smoked Eggplant for Baba Ganoush
Whole eggplants are roasted and smoked directly in the smoker at high temperature, giving the flesh a creamy texture and intensely smoky flavor for classic Baba Ganoush.
Ingredients(for 0.5 kg)
Instructions
Preparation
5 Min.Wash and dry eggplants, then pierce all over deeply with a fork multiple times. No further seasoning needed – the skin protects the flesh.
Preheat Smoker
20 Min.Preheat smoker with beech and hickory to 200-220°C. The high temperature is crucial for charring the skin and cooking the flesh to a creamy consistency.
Smoking
45-60 Min.Place whole eggplants directly on the grate and smoke at 200-220°C for 45-60 minutes. Turn eggplants once halfway through. The skin should become completely black and charred.
Cooling and Peeling
15 Min.Remove eggplants from smoker and let cool for 15 minutes. Completely peel off the charred skin and place the smoky flesh in a bowl.
Prepare Baba Ganoush
10 Min.Roughly mash or chop the flesh, then mix with tahini, pressed garlic, lemon juice, salt and olive oil. Do not blend too smooth – rough pieces provide texture.
Pro Tip
Leave the eggplants in the smoker until the skin is completely charred – this is intentional and creates the authentic Baba Ganoush flavor. The inside remains creamy and soft.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.