Preheat smoked to 275°F. Place eggplants into grill basket then transfer to smoker, barbecue or oven. Cook for 2 hours, or until skin and flesh soften.
Trim tips off cloves of one head of garlic. Place onto a square of aluminum foil, drizzle with oil and add salt and pepper. Seal foil into tent shape and roast at 400°F for 45 minutes.
Toast cumin seeds in a skillet on medium-high heat until fragrant and toasted. Allow to cool and then grind.
Remove eggplant from smoker and cool for about 20 minutes.
Remove garlic from oven, allowing it to cool. Open foil wrap and carefully squeeze or spoon the roasted cloves from the garlic skin into a bowl and gently mash.
Transfer eggplant, mashed garlic, tahini and lemon juice into a bowl and stir together. Add cumin and stir again. Add salt and pepper to taste.
Garnish with rough-chopped parsley and a drizzle of extra virgin olive oil.
Smoked Eggplant Dip
Ingredients
3 medium sized eggplant, washed
1 head of garlic, roasted
¼ cup organic tahini
1 tablespoon lemon juice
1 teaspoon cumin seeds, toasted and ground
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
roughly chopped flat-leaf parsley for garnish
drizzle of extra virgin olive oil
Directions
Preheat smoked to 275°F. Place eggplants into grill basket then transfer to smoker, barbecue or oven. Cook for 2 hours, or until skin and flesh soften.
Trim tips off cloves of one head of garlic. Place onto a square of aluminum foil, drizzle with oil and add salt and pepper. Seal foil into tent shape and roast at 400°F for 45 minutes.
Toast cumin seeds in a skillet on medium-high heat until fragrant and toasted. Allow to cool and then grind.
Remove eggplant from smoker and cool for about 20 minutes.
Remove garlic from oven, allowing it to cool. Open foil wrap and carefully squeeze or spoon the roasted cloves from the garlic skin into a bowl and gently mash.
Transfer eggplant, mashed garlic, tahini and lemon juice into a bowl and stir together. Add cumin and stir again. Add salt and pepper to taste.
Garnish with rough-chopped parsley and a drizzle of extra virgin olive oil.
Smoked Eggplant Dip
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The classic dip made with eggplant, tahini, lemon, garlic, spices and seasoning!
Roasted eggplant with tahini, garlic and lemon plus spices and seasoning. Our Smoked Eggplant Dip is beautiful!
You’re also going to love this recipe. Not only is it easy to prepare, it’s also full flavoured and there are so many interesting ways you can enjoy it. Plan to serve this SMOKED EGGPLANT DIP at your next get-together.
Assembling the ingredients for this delicious dip or spread is easy enough. The one thing you will need to do in advance is to prepare our ROASTED GARLIC BULB which is easy enough.
When shopping for eggplant, the bigger the better. As in all our recipes, we suggest using fresh, organic vegetables. For this recipe, try to find organic tahini. Yes, you will taste a difference.
Years ago I had the pleasure of spending an afternoon in the kitchen with a very talented Middle Eastern chef. He taught me to toast cumin seeds before grinding them to release their distinctive fragrance and flavours.
I’ve been doing it ever since and this recipe puts his suggestion to good use.
One of the most memorable moments in this recipe happens when you scoop the flesh of the roasted eggplant into a bowl along with the tahini, spices and lemon juice. The heady, warm and spiced fragrance is so appetizing you’ll want to perhaps sneak a taste after giving it a stir. Go ahead!
This SMOKED EGGPLANT DIP can be refrigerated in an airtight container for up to five days, but it never lasts that long. If you’re making this recipe to serve at your next get-together we have other tasty treats that might interest you. Try our CHICKEN MARBELLA MEATBALLS and our KOREAN RIBS served with our sweet and spicy CHILI SAUCE.
Judging by the compliments this dip always receives, SMOKED EGGPLANT DIP is a keeper!
Preheat smoked to 275°F. Place eggplants into grill basket then transfer to smoker, barbecue or oven. Cook for 2 hours, or until skin and flesh soften.
Trim tips off cloves of one head of garlic. Place onto a square of aluminum foil, drizzle with oil and add salt and pepper. Seal foil into tent shape and roast at 400°F for 45 minutes.
Toast cumin seeds in a skillet on medium-high heat until fragrant and toasted. Allow to cool and then grind.
Remove eggplant from smoker and cool for about 20 minutes.
Remove garlic from oven, allowing it to cool. Open foil wrap and carefully squeeze or spoon the roasted cloves from the garlic skin into a bowl and gently mash.
Transfer eggplant, mashed garlic, tahini and lemon juice into a bowl and stir together. Add cumin and stir again. Add salt and pepper to taste.
Garnish with rough-chopped parsley and a drizzle of extra virgin olive oil.
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