Smoky Eggpant and Tahini Dip

Directions

1. SMOKE THE EGGPLANT

2. Preheat smoker to 250°F using apple, cherry, or hickory wood.
3. Prick eggplants a few times with a fork.
4. Place whole eggplants directly on the grate.
5. Smoke for 1.5 to 2 hours, or until skins are wrinkled and collapsed, and flesh is very soft.

6. Let them cool slightly, then scoop out the flesh into a colander to drain off excess moisture for 10–15 minutes. (you can also press eggplant in the colander with a spoon to press out liquid)

7. BLEND THE DIP

8. In a food processor or bowl, combine:

   Smoked eggplant flesh

   Tahini

   Lemon juice

   Garlic

   Olive oil

   Salt (and cumin or smoked paprika if using)

9. Blend until smooth and creamy, or leave slightly chunky for a rustic texture.

10. SERVE

11. Transfer to a serving bowl.

12. Drizzle with olive oil and sprinkle with paprika, or parsley.

13. Serve with pita bread, crackers, or fresh vegetables.