Smoky boiled eggplant dip is one of our all-time favorite recipes.
The smoky boil continues to top our list of liquid smoke uses. The aroma in the kitchen makes us think that my uphill neighbor Roger has a fire going. No joke. Liquid smoke is the real deal and fantastic in this application. This smoky eggplant II is a simple mash of smoke boiled eggplant, olive oil, cumin, and garlic. Throw in some ground sumac or smoked paprika for extra earthiness.
Here’s a link to our original smoky boiled eggplant recipe.
Start by smoke-boiling cubes of peeled eggplant. Then, squeeze out the liquid in a colander.
Whiz it all up in the food processor.
- 2 medium to large eggplant, peeled and diced
- 2 tablespoons liquid smoke
- 1/4 cup olive oil
- Juice of one lemon, or to taste
- 1 small garlic clove, mashed into a paste with salt
- 1 teaspoon toasted cumin seeds
- Ground sumac or smoked paprika, to taste (optional)
- 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 10 minutes or until the eggplant is very soft. Drain the eggplant in a colander and press out any excess water. Place it in a food processor and add the remaining ingredients, except the garnishes. You'll want to taste it as you go to get the balance of salt and lemon to your liking. Chill. Garnish as you like and serve with the pita bread. Makes about 1 1/2 cups.