Smokey Eggplant Dip
2 eggplants, halved and brushed with oil
1 head garlic, with top 1/3 removed and brushed with oil
2 shallots, minced
1/4 cup lemon juice
1/4 cup flat leaf parsley, chopped
3 tbsp extra virgin olive oil
2 tsp harissa (spicy North African pepper sauce –adjust to taste)
1 tsp salt
Freshly ground black pepper
Smoked chipotle chili pepper, to garnish
2 handfuls of soaked Hickory wood chips
Prepare the Keg for direct grilling at 225°F, and add wood chips.
Smoke the prepared eggplants and garlic, cut face up, for 2 hours. Depending on the size of the eggplant, longer time may be required. If the flesh is not soft after 2 hours, turn up the heat a bit and cook for an extra 15-20 minutes.
Peel eggplant and chop into one-inch pieces. Squeeze garlic cloves out of their skins. Combine all ingredients in the food processor and chop coarsely. Add more olive oil, if required. Place in a bowl and garnish with olive oil and a dusting of smoked chipotle chili pepper.