When you think of smokers, you likely don’t immediately jump to vegan food. After all, most smoked edibles are animal products like sausages, meats and cheeses. Recently we acquired an electric smoker and tried veggies and tofu with a little smoke and as it turns out, vegan food is AMAZING in a smoker!Our first round with the smoker included tomatoes rubbed with olive oil and rosemary, red pepper slices and tofu rubbed with a mix of garlic powder, onion powder and Italian seasoning blend. None of the items took more than two or three hours. We were thinking to make a recipe with them, but instead, we just ate every last bite of these smoked goodies just as they were.
So we decided to try another smoker project – eggplant. Again, we kept it simple and just rubbed the eggplants with olive oil and a little salt & pepper. They were in the smoker about two or three hours, depending on the thickness of the piece – some where bigger than others.
This time, we were able to keep it together long enough to create a recipe to share with you. It’s a simple baba ghaboush, made spectacular with the flavor of the smoked eggplant. Usually we roast our eggplant in the oven for this dish, but using a smoker adds a layer of unique flavor and really tastes amazing!
1 lb. eggplant, smoked (or roasted)
olive oil, as needed
2 garlic cloves, peeled
2 Tbl. vegan sour cream (we used Tofutti)
1/2 lemon, juiced
1 tsp. ground cumin
salt/pepper to taste
fresh parsley and paprika, garnish
Cut your eggplant(s) into similar sized pieces. If using a smoker, fill it with wood chips and water according to manufacturer’s directions. Rub eggplant with olive oil and season to taste with salt and pepper. Smoke for two to three hours until eggplant is tender and cooked through. If using an oven, preheat to 375 and cut eggplant into similar-sized pieces. Rub with olive oil and season to taste with salt/pepper. Roast in an oven-safe dish for about 60 to 90 minutes, until eggplant is lightly browned and soft.
Before making Baba-G, allow eggplant to cool to room temperature.
Scrape eggplant from its skin into a food processor or blender. Add two cloves of garlic, 2 tablespoons vegan sour cream (or plain vegan yogurt), juice of 1/2 lemon, cumin and salt/pepper to taste. Combine in food processor or blender until smooth and creamy.
Serve garnished with chopped fresh parsley and paprika. Baba-G is traditional with pita or veggies, and makes a tasty sandwich filler, too!