Smoked eggplant dip, which is similar to baba ghanoush minus the tahini, is a delightful addition to any summer menu. This smoky dip is made by charring eggplants to perfection, giving it a rich, deep flavor that pairs perfectly with fresh vegetables, pita bread, or crackers. Not only is it an excellent dip, but it also doubles as a flavorful spread for sandwiches, adding a very chic touch to your lunchtime routine. It keeps in the fridge for 10 days too - we all love that! It's also epic if you fold it into a pasta!
Table of Contents
Why I Love This Recipe
My mom's dad used to make us a smoked eggplant dip every time we'd go to visit him. I was obsessed with watching him cook the eggplants, chop them up meticulously, fold in the herbs and serve it with pita. It's such a vivid memory of our summer visits to Florida (as is the humidity)!!
One of the best aspects of this smoked eggplant dip, inspired by my Papa, is its versatility and convenience. You can prepare it ahead of time, making it an ideal choice for summer gatherings, picnics, or simply to have on hand for a quick, healthy snack. The dip's smoky undertones, combined with the creamy texture, make it a refreshing yet satisfying option that's sure to impress your guests. I'll slather it over a pita and call it lunch. Or brush some of it onto a sandwich if I'm really feeling jazzy. You get the idea. It's healthy, flavorful and you'll love it.
Ingredients & Substitutions
- Eggplant
- Garlic
- Salt
- Olive Oil
- Tomatoes
- Cumin
- Paprika
- Cayenne
- Cilantro or Chives
- Lemon
- Assorted Crudités and Pita for serving
How to Make
Heat a smoker (I love my Searwood XL like no ones business x10000) to 500 degrees.
Cut the eggplants in half and place them directly onto the Searwood. Cook for about 20-30 minutes or until slightly charred and soft. Transfer the eggplants to a clean surface to cool slightly, then scoop out the flesh. Discard the eggplant skin.
Heat 3 tablespoons of the oil in an enameled cast-iron pan on the Weber Searwood, over medium heat. Once the oil shimmers, add the tomatoes, garlic, cumin, paprika, cayenne pepper and salt. Cook for about 20 minutes, stirring occasionally, until the tomatoes have thickened into a sauce and most of the moisture in the pan has evaporated.
Add the eggplant flesh, using the back of a spoon or fork to crush any big lumps. Stir in the cilantro and cook for 10 to 15 minutes, stirring often, to form a mixture that is thick yet not dry. Transfer to a serving bowl. Fold in the lemon juice. Taste and add more salt, as needed.
FAQ's
How do I achieve the smoky flavor in my eggplant dip?
The smoky flavor is typically achieved by grilling or smoking the eggplants until the skin is charred.
Can I make smoked eggplant dip ahead of time?
Yes, smoked eggplant dip can be made ahead of time. It actually benefits from a few hours in the refrigerator, allowing the flavors to meld together. Store it in an airtight container for up to 5-6 days
How do I serve smoked eggplant dip?
Smoked eggplant dip can be served with fresh vegetables, pita bread, crackers, or even as a spread on sandwiches and wraps. I also love to toss it into a quick pasta and serve it room temp as a pasta salad.
How do I know when the eggplants are properly cooked?
The eggplants are ready when the skin is charred and the flesh inside is soft and easily scoopable. This usually takes about 20-30 minutes on a grill, smoker or under a broiler.
Can I add other ingredients to my smoked eggplant dip?
Absolutely! Feel free to experiment by adding ingredients like roasted red peppers, herbs, or different spices to customize the dip to your taste.
Similar Recipes
Smoked Eggplant Dip
Ingredients
- 2 eggplants about 12 ounce each
- 6 clove garlic
- 1 teaspoon kosher salt
- 3 tablespoons olive oil
- 12 ounces peeled seeded and finely chopped fresh tomatoes
- 1 teaspoon ground cumin, toasted
- ½ teaspoon smoked paprika
- â…› teaspoon ground cayenne pepper
- 2 tablespoons chopped cilantro
- 1 lemon juiced
Instructions
- Heat a smoker to 500 degrees. (I used my Weber Searwood)
- Cut the eggplants in half and place them directly onto the smoker. Cook for about 20-30 minutes or until slightly blackened and soft. Transfer the eggplants to a clean surface to cool slightly, then scoop out the flesh. Discard the eggplant skin.
- Heat 3 tablespoons of the oil in an enameled cast-iron pan on the Weber Searwood, over medium heat. Once the oil shimmers, add the tomatoes, garlic, cumin, paprika, cayenne pepper and salt. Cook for about 20 minutes, stirring occasionally, until the tomatoes have thickened into a sauce and most of the moisture in the pan has evaporated.
- Add the eggplant flesh, using the back of a spoon or fork to crush any big lumps. Stir in the cilantro and cook for 10 to 15 minutes, stirring often, to form a mixture that is thick yet not dry. Transfer to a serving bowl. Fold in the lemon juice. Taste and add more salt, as needed
Even tho I'm not a big eggplant fan, I thought I'd go out on a limb and try this recipe. It was a big hit at our Father's Day gathering. The flavors were very tasty. I will make again. I don't have a smoker, so I improvised with my gas grill and adding wood chips.
Full of flavor!! This is a definite crowd pleaser!