16.07.2018
How to smoke eggplants for eggplant dip
ARGIRO BARBARIGOU

To smoke eggplants and prepare an authentic, smoky eggplant dip or purée, you can follow one of the following traditional methods:
Eggplants on charcoal
- Place the eggplants directly over hot coals, turning them regularly until the skin is charred and the flesh is completely soft. The cooking time depends on the intensity of the heat. It will take about 30 minutes, but always pierce them with a fork to ensure the flesh has softened.
- Once roasted, transfer them to a colander and let them cool and drain well. Because they tend to burst during grilling, they release quite a lot of liquid. If you don’t drain them well, that liquid will end up in your dish.
In the end, the flavor will be intensely smoky, something true fans of the dish especially appreciate. Smoked eggplant can be used in many recipes and keeps for 3 to 4 days in the refrigerator if covered well.
Gas burner: The fastest method
- Wrap the burner area with aluminum foil to avoid cleanup afterward.
- Pierce the eggplant flesh all around with a fork.
- Place them directly on the burner and roast them, turning them regularly, until they are soft and the skin is charred.
- Once they’ve cooled and drained, carefully peel them.
This method takes around 20 minutes. Alternatively, you can begin charring the eggplants for 5 to 6 minutes over the gas flame and then finish roasting them in the oven at 200°C (400°F) (fan setting) for about 25 minutes.
In the oven (No smoky flavor)
- Pierce the eggplants all around, place them on a baking sheet lined with foil, and roast them in a fan oven at 200°C (400°F) for about 40 minutes until completely softened.
- Drain them and scoop out the flesh with a spoon.
This roasting method is ideal for those who prefer milder, more delicate flavors.
Once the eggplants are roasted and slightly cooled, remove the flesh
- Hold the stem in one hand, and with the other hand and a spoon, open up the now-soft eggplant and pull out the cooked flesh from the charred skin.
- Place all the pulp into a colander and let it drain well.
- Then chop it finely with a knife, or mash it with a fork or in a blender.