How to make it

  • Prepare the fire for direct cooking. Add the wood chunks and allow to smoke.
  • Spray the vegetables on all sides with olive oil spray. Place the vegetables over the fire, using a vegetable grate is probably a good idea.
  • Roast the vegetables turning every few minutes, with the onion quarters placed on the sides of the grate. The vegetables will become blackened and completely soft. You may want to disassemble the onion quarters at the end and cook them a bit longer if they are not soft when the other vegetables have done.
  • Cool the vegetables in a bowl.
  • Scoop the meat out of the eggplants. Using a bit of the skin won’t hurt. Reserve the juice that accumulates in the bowl. This is a very favorable juice that can be added judiciously to the dish to add flavor.
  • In a food processor, first add the eggplant meat, the onions, coarsely chopped, and the red pepper in chunks. Then add the garlic. Add the Tahini and lemon juice, olive oil, yogurt, salt and spices. Puree on pulse till smooth, moving the mixture frequently with a spoon so that the top vegetables get into the bottom. Adjust seasonings.
  • Serve with pita bread and chopped cilantro for garnish.

Reviews & Comments 3

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    " It was excellent "
    notyourmomma ate it and said...
    Oh, dear, this is wonderful...smokey and delicious. I have an offset smoker we use for mackeral and shrimp, when it is fired up, I'll smoke just about anything. LOL, makes my mouth water just thinking about it.
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    " It was excellent "
    lunasea ate it and said...
    Sounds so delicious. I can't wait to try it out - thanks, m'dear!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Wood chunks, huh, sounds interesting.
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