Smokey Eggplant Dip

Broil King Recipe Smokey Eggplant Dip

  • Prep time: 15 minutes
  • Serves: 6-8
  • Difficulty: 2/5
  • Cook time: 2 hours


  • 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 tablespoons extra virgin olive oil
  • 2 teaspoons Harissa (spicy North African pepper spice)
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Smoked chipotle chili pepper, to garnish

For the smoke
  • 2 handfuls of soaked Hickory wood chips


Make it ahead of time and serve when you need it!

  1. Prepare your Broil KingĀ® Keg for direct grilling 225°F (107°C), add wood chips. Smoke the eggplants and garlic, skin down, for 2 hours. If the flesh is not soft after 2 hours, turn up the heat and cook for an extra 15-20 minutes. Peel eggplant and chop into 1-in (2.5 cm) 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.