Smoky Eggplant Dip–what a concept. A great application for liquid smoke, one of our favorite products.
We’ve had excellent baba ganoosh at Nashville’s Kalamata’s Mediterranean Cuisine with the nicest hint of smoke. We asked the chef and dove into a series of instructions involving an indoor smoker contraption and wood chips. His hands were waving around like John Madden outlining plays. It sounded great, but not for the busy home cook.
We translated his vision to ready-to-pour liquid smoke. Start by simmering the eggplant in smoky water and it works like a charm. Smoky eggplant is a perfect example of how to use liquid smoke in a more delicate application than slow cooking fatty meats. We used a lot of liquid smoke in our book Cheater BBQ, and we’re still seeing more cool new things to do with it. Like our Roast Chicken with Liquid Smoke test that was really good.
- 1 medium to large eggplant, peeled and diced
- 2 tablespoons liquid smoke
- A heaping spoonful of tahini, or to taste
- Juice of one lemon, or to taste
- 1 small garlic clove, mashed into a paste with salt
- A pinch of ground cumin, or to taste
- Garnishes--drizzle of Olive oil, parsely, lemon wedges, finely chopped onion, tomato, whatever's handy.
- Toasted pita bread
- Combine the eggplant, about 1 quart of water, and the liquid smoke in a large pot. Bring to a boil and simmer about 15 minutes or until the eggplant is very soft.
- Drain the eggplant in a colander and press out the water.
- Place the eggplant in a food processor and add the remaining ingredients, except the garnishes.
- Process until smooth. Taste it as you go to get the balance of salt, lemon, and tahini the way you like it. Chill.
- Garnish and serve with warmed pita bread.
- Sprinkle with sumac powder!