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.

 

SHARE
About Gina Smith
Gina Smith is the Mountain Xpress Food section editor and writer. She can be reached at gsmith@mountainx.com.

Before you comment

The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained. All comments judged not to be in keeping with the spirit of civil discourse will be removed and repeat violators will be banned. See here for our terms of service. Thank you for being part of this effort to promote respectful discussion.