Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bah Bah Ganoush - Grilled Eggplant dip/spread

GrilldogGrilldog Posts: 21
edited 11:52PM in Vegetarian
Ingredients2, 1 lb Eggplants
1/4 cup Extra Virgin Olive Oil
2 tbl fresh lemon juice
2 cloves minced garlic
2 tbl salt
1/4 tsp ground cumin
dash cayenne pepper (or to taste)
2 tbl chopped cilantro
lemon wedgesInstructionsUsing a veggie peeler, peel the eggplants and smoke at about 350-375 degrees for an hour. Using your favorite wood chucks to smoke the eggplant enhances this dish which separates it out from others. Once smoked remove as many seeds as you can.

Once the eggplant has cooled place in your food processor. Turn on the food processor and slowly drizzle in the olive oil. This is to emulsify the eggplant. Once emulsified stir in the remaining ingredients and use the Lemon Wedges as a garnish to your plate. NotesThis makes a great spread. I love it on my portobello Mushroom Burger. Grill a portobello cap and add tomato, onion, lettuce and spread this recipe on your bun. You'll be glad you did! Since it's Earth Month (April) I decided to provide this recipeNumber of Servings: Time to Prepare: 1 hour 15 minutes
Sign In or Register to comment.
Click here for Forum Use Guidelines.