Smoked baba ganoush

Steve Goff, Aux Bar

2 large eggplant, unpeeled
1 cup lemon juice
2 tablespoons peanut butter
2 tablespoons cumin
½  bunch cilantro, chopped fine
½  bunch parsley, chopped fine
1 head garlic, peeled and minced (Use pickled garlic, if you want to get frisky!)
1 cup extra virgin olive oil
Canola oil to consistency
Salt and pepper to taste

Grill eggplants and get a nice outer char. Load into smoker and smoke until they’re smoky as hell and cooked through. (Alternatively, add some wood chips to grill, turn to low and cook covered until smoky). Combine all ingredients except oil in a blender or food processor (a blender will create a smoother, more delicate texture) and purée. Stream olive oil in first, then add canola to desired consistency. I like mine highly spreadable. Can be used like hummus for crackers, pita sandwiches, etc. Freezes well and can be used to mount sauces, mayonnaise, etc.

Note: I like exorbitant sums of garlic and lemon in mine, so feel free to tone yours down. Also, whatever soft herbs you have will work — mint makes a fine addition.


About Gina Smith
Gina Smith is the Mountain Xpress Food section editor and writer. She can be reached at

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