Baba Ganoush Smoked Eggplant Dip

Preparation

1. Pre-heat the Memphis Wood Pellet Grill to 225 F
2. Cut eggplant in half and brush the flat side of each half with 2 tbsp of the olive oil. Place the eggplant, flat side down, on the lowest rack of the pre-heated Memphis. Close the lid and smoke the eggplant for 1 hour.
3. Wrap the eggplant halves in foil. Turn the temperature control up to 350 F and place the foil packets back on the grill for another ½ hour or until the eggplant is soft and cooked through. Remove from grill, open the foil packet s and let the eggplant cool.
4. Scoop out the eggplant pulp and discard the skins. Place pulp in a food processor along with tahini, lemon juice, garlic, salt and the remaining olive oil.
5. Process until the ingredients are well blended and a smooth mixture is achieved. Add a little extra olive oil if needed.
6. Transfer to a bowl and serve this smoked Baba Ghanoush alongside a platter of mixed veggies and fried pita bread wedges.