Smoky Baba Ganoush

Smoky Baba Ganoush (Eggplant Dip)

Eggplant Dip


1 Eggplant

⅓ Cup tahini (sesame seed butter)

2-4 Garlic cloves

1 Tbsp fresh parsley, chopped

1 Tbsp olive oil

Juice and zest of 1 lemon

½ Tsp cumin

Salt & pepper, to taste

Bradley Flavor Bisquettes – Alder


  1. Preheat smoker to 200-225°F with Bradley Alder Flavor Bisquettes.
  2. Poke several holes in the eggplant with a ford before placing in the smoker for 2 hours or until soft.
  3. Peel off the eggplant skin. This should be easy to do if the eggplant is fully cooked, and save the flesh.
  4. Add the cooked eggplant flesh and remaining ingredients to a blender.
  5. Blend until smooth, adding more olive oil if needed.
  6. Serve warm or cold with pita or veggies. Or in a tasty wrap!

Recipe by: Lena Clayton