Smoked Eggplant Dip
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.
Servings: 8 people
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
- ⅛ 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
Nutrition
Calories: 84kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 294mg | Potassium: 298mg | Fiber: 4g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg