Smoky Baba Ghanoush Dip

Cook Time

15 Mins

Cooking Method

Smoke

Cuisine

Middle Eastern

Difficulty

Easy

Prep Time

20 Mins

Servings

4


Ingredients


1/4 tsp Cumin, ground

1 1/2 lb Eggplant (1 large)

1 Garlic Clove, Minced

2 tbsp Hot Water

1 Lemon, juice & zest

1 tsp Mint, Chopped

2 tbsp Olive Oil, divided

1 tsp Parsley, Chopped

2 Pitas

To Taste, Smokey Spicy Sweet Hot

1/4 cup Tahini



Cooking Instructions


If you like hummus, you’ll love this Smoky Baba Ghanoush Dip, filled with creamy pureed eggplant, tahini, garlic and herbs. In this take on the traditional Middle Eastern mezze, the eggplant is gently smoked then blended until creamy and delicious. The pungent flavor of garlic along with a touch of lemon balances out the smokiness of the eggplant for a mouthwatering bite. Serve with grilled pita chips or alongside a platter of fresh veggies for dipping.

Wood Pellet Recommendation

In order to bring out the smoky flavors in this recipe, we recommend using our Competition Blend Hardwood Pellets.

Note: This recipe uses Louisiana Grills Smokey, Spicy, Sweet Hot Seasoning.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 225° F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Cut eggplant in half, then set in a large cast iron skillet. Pierce eggplant halves with a paring knife, then drizzle 1 tablespoon of oil over the top. Season with Smokey Spicy Sweet Hot.
  3. Place skillet on the grill, over indirect heat, and allow the eggplant to smoke for 1 hour, then transfer directly to the grill grate and grill both sides for 5 minutes, over open flame, turning often. Return to the cast iron skillet and keep warm while grilling pita bread.
  4. Brush pita with olive oil, then grill pita bread 1 minute per side. Remove from the grill, cool, and cut into wedges. Set aside.
  5. Remove skillet and allow eggplant to cool for 5 minutes, then remove the skin, cut the pulp, and place in a food processor with the tahini, garlic, lemon, and cumin.
  6. Process on low for 2 minutes, season with additional Smokey Spicy Sweet Hot, then add hot water. Process for another 2 minutes.
  7. Transfer the baba ghanoush to a small serving bowl, drizzle remaining olive oil on top, and garnish with fresh mint and parsley. Serve with grilled pita wedges.


Special Tools


  • Cast Iron Skillet
  • Food Processor
  • Pairing Knife



Tips:


Looking to keep this fresh, healthy appetizer low carb? Try swapping the pita bread out for some lettuce or other dip-friendly vegetables.



Diet Info


  • Vegetarian