Fantastic Smoked Baba Ganoush (Eggplant Dip) Recipe.

Discussion in 'Other' started by mrsmoky, Jul 30, 2012.

  1. I love Baba Ganoush, always have. Great with steaks, kebobs, chicken , tuna, vegtables, salads, rice. etc.

    (sorry no pics, camera need repair [​IMG]

    So I wanted to make it from scratch and get a good smoke on it.[​IMG]

    Here's my first version modifying a classic family recipe. Very simple you can't lose!

    I used a disposable grill with a tight mesh so the eggplant wouldn't fall through during the smoke.

    My gear: MES 40, A-Maze-N Pellet smoker

    1 large eggplant (or 2 medium may have less seeds)

    3 Tblspoons Tahini

    2 garlic cloves - mashed

    1 lemon-squeezed

    cumin, salt and pepper to taste

    Pellets.Blended as Hickory 50%, Cherry 25%, Maple 25%

    Preheat Oven to 400 degrees. Wrap Eggplant/2 in aluminum foil. Bake for 1 and a half hours

    or until very very soft and obvious creamy texture from the touch.Remove from oven and put aside and let cool 20-30 min. Once cooled. Remove foil. Remove outside skin and stem gently from eggplant/s. Slice open to spoon out as many seeds as possible, a tiny bit left behind is ok. Take creamy flesh of eggplant and place in a large bowl.

    Mash eggplant until blended but not completely puree'd. Take disposable grill or whatever you can use to put the eggplant on without it falling through. I used a layer of tin foil over the disposable grill and punctured it several times so that smoke would get through more.  Have enough pellets for 45-1hr of smoking.Get your smoke generator going and place in your smoker. Place tray of eggplant far away from AMNPS on top rack, let smoke with the blend of pellets for 45-1hr. Taste the eggplant after about 35 min to test for the strength of smoke that you like. I like a lot of smoke flavor! 45 + min worked great for me!

    After desired taste take out of smoker and return to the bowl. Add Lemon Juice, Garlic, Tahini, Cumin, salt and pepper and mix until very smooth, creamy and lightened in color. Taste. Add any of the ingredients to your liking.

    Place in serving bowl and garnish with drizzled olive oil and sprinkled paprika.

    This is a classic dish in my house and this just took it to the next level. We loved it. Enjoy! [​IMG]
  2. Sounds good! I love Baba Ganoush too!

  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Sounds like a great recipe - thanks for sharing it
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sounds great. Thanks for sharing a Great Recipe! Out of curiosity have you ever smoked the eggplant entirely in the Smoker? I would think 4-6 hours at 250*F would get it done and skin on or random stabbing with a fork would not allow over smoking...JJ 
  5. Thanks, plenty glad to share. I would love to try a smoke with the eggplant in those conditions JJ. For this simple quick version I knew the flavors would happen and pop out without worrying about the smoke flavor penetrating through the skin and thick eggplant in a short time. I will definitely go for a full cook and smoke in the MES tho! [​IMG]
  6. werdwolf

    werdwolf Master of the Pit OTBS Member


    Never had this,

    On the to do list
    Last edited: Jul 31, 2012
  7. Sounds delicious...

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