Smoked Eggplant Spread
Chef Chris Green with the Viking Cooking School gave me this recipe for Smoked Eggplant Spread. It's a smoky twist on baba ghanoush, the Classic Middle Eastern pureed eggplant dip. This creamy spread is great on sandwiches, pita bread and with your favorite crackers.
Preheat the oven to 400 degree F and position a rack in the center of the oven.
For the Smoked Eggplant Spread: Trim off both ends (blossom and stem) of the eggplant and discard; slice the remainder into 1/2-inch thick rounds. Place the eggplant rounds in a colander set over a bowl; toss with 1 tablespoon kosher salt. Place a clean plate on top of the eggplant, then place an unopened can of food (or another weight) on top of the plate to help press the bitter juices out of the eggplant. Let sit for 30 minutes, then remove the plate and rinse the eggplant; carefully pat dry with paper towels, removing all moisture.
Brush both sides of the eggplant slices with olive oil. Remove the drip tray and food rack from a stovetop smoker. Place smoking chips in the bottom of the smoker, then cover the chips with the drip tray and food rack. Place the eggplant slices on the rack; place the smoker over high heat until wisps of smoke appear. Close the smoker lid, reduce the heat to medium-high, and let smoke for 10 minutes. Remove from the heat and set aside, leaving the smoker closed for 5 minutes.
Transfer the eggplant to a baking sheet and cook until it is lightly golden brown and tender when pierced with the tip of a small knife or skewer; approximately 25 to 35 minutes.
Remove the eggplant from the sheet pan and set aside to cool slightly. In the work bowl of a food processor; process the garlic and parsley. Add the eggplant, tahini, and lemon juice and process until smooth. Taste, and adjust the seasoning as needed with salt and freshly ground black pepper. Place the spread in a serving bowl and store tightly covered
Serve garnished with chopped parsley, warm or at room temperature with crackers, pita bread or toasts.
Recipe provided by The Viking Cooking School.
Time to prepare: 2 hours.
This recipe is vegetarian.