Smoked Eggplant Dip

Step 1

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.

Step 2

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.