Smoked Eggplant Dip

I like to cook my eggplant in a smoker   If you don’t have one the oven is perfect 

🍆 Smoked Roasted Eggplant Dip

Preheat oven to 400

🍴 Ingredients

• 2 medium eggplants (about 1.5–2 lb)
• 3 tbsp smoked olive oil 
• 2–3 garlic cloves, minced
• 1 small white onion chopped finely
• Juice of 1 lemon (about 2–3 tbsp)
• ½ tsp ground cumin
• Salt and freshly ground pepper, to taste
• Optional: pinch of smoked paprika or cayenne for heat
• Fresh parsley (chopped) for garnish

 Instruction

1. Preheat the oven to 400 °F (200 °C).
2. Prep the eggplant:
   
   • Wash and dry the eggplants.
   • Poke several holes in the skin with a fork (to let steam escape).
   • Cut in half lengthwise 
   • Poke more holes in each half on the flesh side
   • Brush lightly with olive oil and season with salt & pepper
     
3. Roast:
   
   • Place eggplant flesh-side down on a baking sheet.
   • Roast for 35–45 minutes until very soft and wrinkled.
   • Let cool slightly.
     
4. Scoop & peel:
   
   • Scoop out the soft flesh into a bowl (discard the skin)
     
5. With a fork mash eggplant 
6. Add oil, onion, and remaining ingredients to the eggplant flesh and optional spices you fancy 
   • Mix with fork until mostly smooth but keeping a little texture (don’t overdo it)
     
7. Adjust & garnish:
   
   • Taste and adjust seasoning (add more lemon, salt, or garlic if needed).
   • Transfer to a serving bowl, drizzle with olive oil, sprinkle parsley, and optionally a bit of smoked paprika.
     
8. Serve:
   
   • Serve at room temperature with pita bread, crackers, fresh veggies, or as a spread.
   • Store in the fridge in an airtight container for up to 3–4 days.
     

I also like to use this spread for a sandwich on toasted bread with thin slice of tomato and cucumber.