Smoked Eggplant Dip
What to do with so many eggplants?
Equipment
- 1 Smoker
- 1 Food processor
Ingredients
- 4 small eggplants (or 2 medium)
- 5-7 small sweet peppers (or 2 large)
- ½ large sweet onion
- 1 tbsp tomato paste
- 4 tbsp Olive Oil
- 2 tbsp minced garlic
- ½ tsp salt
- ½ tsp ground pepper
Instructions
- Remove the top of the eggplant, then slice in half lengthwise. Remove any deformities. Arrange the eggplant in an aluminum tray, and coat with 1 tbsp olive oil. Sprinkle it with salt.
- Remove the top of the peppers, and arrange in a second aluminum tray.
- Place the tray of eggplant and the tray of peppers in a pellet smoker at 230F, with an active smoke tube. Smoke the eggplant and peppers for about 3 hours.
- Scoop the innards of the eggplants out and discard the skins.
- Add all ingredients to the bowl of a food processor, and process until smooth. Add additional salt, pepper, minced garlic, or olive oil to adjust the flavor as desired.
