Smoked Eggplant Dip

It's officially the tailgate offseason.  But have no fear! There are plenty of tailgate adventures that don't require a parking lot and all of these recipes can be used at your favorite tailgate.

Smoked Eggplant Dip

My mom loves eggplant.  Any excuse she has for me to make it is good enough for her.  There is something about eggplant that just begs to be grilled or smoked.  Its dark texture, fleshy inside, stubborn skin are best utilized when slow cooked over a long period of time. 

This recipe can be made entirely in a parking lot and is easy to do if you pre-chop all the herbs and spices.  Smoking big eggplants takes some patience, especially when cooking the entire aubergine.  I really enjoy studding the entire eggplant with garlic prior to cooking.  This way, the garlic imparts great flavor inside and cooks at the same time.  Enjoy!


Ingredients

• 2 eggplant (about 2 pounds in all) 
• 1 head garlic 
• 6 oz. plain vegan yogurt (soy, coconut, almond etc.)    
• 1/4 cup cilantro, fresh, chopped  
• 3 scallion, finely chopped
• 3 teaspoons ginger, grated or finely chopped  
• 2 teaspoons ground coriander 
• Juice of 1/4 lemon  
• Salt and pepper to taste  

Steps

1. Wash the eggplants and cut small slits all over.  Press garlic cloves into the slits (See picture below)
2.   Prepare the smoker.  Place the rack as close to the water as possible.  Smoke the eggplants for at least 2 hours.
3. Meanwhile, chop the herbs.  Place in bags or tupperware if bringing to the tailgate.  
4. Once the eggplants are soft remove them from the smoker and let cool for 15 minutes.  If its cold outside this takes less time!
5. Peel the eggplant and mash (I actually used an imersion blender) along with the garlic.  Peeling is easier with a paring or pocket knife.  
6. Add the herbs, spices, yogurt, and lemon juice to the mashed eggplant/garlic.  Add salt and pepper to taste.
7. Serve with pita chips.

Garlic Studded Eggplant

Smokin out back at my moms

Happy eggplant

The eggplant at a vegan potluck!