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Smokey Eggplant Dip

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.

Onward Manufacturing Company Ltd.

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Onward Manufacturing Company Ltd.