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Smoked Baba Ganoush (Eggplant Dip)

While many believe it is an acquired taste, here’s a great way to introduce Eggplant into your family’s diet. The pungent flavor of garlic along with a slight touch of lemon makes this smoky eggplant dip hard to resist. Serve with pita chips as an appetizer or alongside a platter of fresh veggies for dipping.
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.

1 medium eggplant
¼ C olive oil
1/3 C tahini
2 Tbsp lemon juice, freshly squeezed
3 cloves garlic, minced or pushed through a press
½ tsp salt (or to taste)
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