Lebanese Baba-Ganoush – get ready to elevate your festive celebrations with the mouthwatering allure of Lebanese Baba Ganoush, grilled to perfection on the Offset Smoker Firebox. This isn’t just a recipe; it’s a crowd-pleasing, easy-to-make, authentic delight that will undoubtedly steal the show at your Christmas Day feast.
What makes this Baba Ganoush the star of the show? It’s not just about the incredible flavors; it’s about creating unforgettable moments around the holiday table. Imagine the scene – your loved ones gathered, eagerly dipping warm pita into the smoky, creamy goodness of Lebanese Baba Ganoush. And here’s the secret ingredient: the Chubby Offset Smoker Firebox, adding that extra touch of smokiness we all crave during the festive season.
As part of our Christmas Countdown, we present Lebanese Baba Ganoush as the hero of your festive spread. It’s not merely a dish; it’s an immersive experience, a journey into the heart of Lebanese cuisine, enhanced by the versatility of the Chubby Offset Smoker.
Now, let’s talk about the star of the show – the grilled eggplant. The smoky, charred exterior gives way to a creamy, flavourful interior that forms the backbone of this classic dish. The unique grilling process infuses the Baba Ganoush with a distinct smokiness, elevating it to a whole new level of deliciousness.
Lebanese Baba Ganoush holds a special place in the hearts of the Lebanese people, and it’s not hard to see why. The dish captures the essence of their culinary tradition, combining simple ingredients to create a symphony of flavours. The marriage of smoky grilled eggplant, tahini, garlic, and lemon juice results in a dip that’s not just appetising but also deeply rooted in the heritage of Lebanon.
So, fire up your smoker, embrace the holiday spirit, and let the enticing aroma of Lebanese Baba Ganoush fill the air. Your Christmas feast is about to become a gastronomic journey, a flavourful celebration that lingers in the hearts and taste buds of all who gather around your table.
Cheers to festive indulgence and the joy of sharing good food with those you hold dear!
Lebanese Baba-Ganoush
Equipment
- Hark Chubby Smoker
- Heat Resistant Gloves
- FireBoard 2 Drive
- Long Tongs
- Lump Charcoal, (Hardwood Lump Charcoal)
- Ironbark Firewood
- Natural Firelighters
Ingredients
- 1 large Eggplant
- 1 Lemon juiced
- 1 clove Garlic diced
- 1/2 cup Tahini
- Salt and pepper to taste
- 2 tbsp fresh Parsley finely chopped
- ½ tsp Sumac optional, for garnish
- 2 tbsp extra virgin olive oil
Instructions
- Preheat Smoker
- Before you begin, gather all the necessary equipment and supplies. You’ll need charcoal or a combination of charcoal and wood chunks for fuel, a chimney starter, long-handled tongs, a heat-resistant glove, and a grill grate that fits inside the firebox.
- Start by ensuring that the firebox is clean and free from any ashes or debris from previous grilling sessions. Clean out the ash pan or tray beneath the firebox, if applicable.
- If you’re using charcoal, fill the chimney starter with the desired amount of charcoal, typically enough to cover the bottom of the firebox evenly. If you’re using a combination of charcoal and wood, arrange the charcoal in the firebox with a few wood chunks on top.
- Ignite the charcoal using a chimney starter. Place crumpled newspaper or fire starters in the bottom of the chimney, and then light it. Once the charcoal in the chimney is fully lit and ashed over (usually about 15-20 minutes), it's ready to be transferred to the firebox.
- Using long-handled tongs and, if necessary, a heat-resistant glove, carefully pour the hot charcoal into the firebox of the offset smoker. Move the hot coals to one side of the firebox to create an indirect cooking space. Make sure the damper on the firebox is open to allow airflow for combustion.
- Close the lid of the firebox and control the temperature by adjusting the air vents. Opening the vents allows more air in, increasing the heat, while closing them partially reduces the heat. Keep an eye on the built-in thermometer or use a separate grill thermometer to monitor the temperature.
- Place the grill grate on top of the hot charcoal in the firebox. Let it preheat for a few minutes to ensure it’s hot and ready for grilling.
- Grill the Eggplants
- Pierce the eggplant in a few places with a fork or knife to allow steam to escape while grilling.
- Place the whole eggplant directly on the grill grates. Grill for about 20-30 minutes, turning occasionally until the skin is completely charred, and the flesh becomes soft.
- Remove the grilled eggplants from the heat and let them cool for a few minutes.
- Peeling and Mashing
- Once the eggplants are cool enough to handle, peel off the charred skin, leaving only the soft flesh. Discard the skin.
- Mash the grilled eggplant flesh in a bowl using a fork. Ensure there are no large chunks.
- Flavouring the Baba Ganoush
- Add the lemon juice, garlic and tahini to the mashed eggplant and stir well until it forms a smooth paste.
- Season with salt, and pepper to taste. Adjust the seasonings according to your preference.
- Add Freshness
- Stir in the finely chopped parsley to the baba ganoush mixture.
- Serve
- Transfer the baba ganoush to a serving dish.
- Drizzle extra virgin olive oil over the top for a rich and silky finish.
- Sprinkle sumac over the baba ganoush for an extra layer of flavour and a pop of colour.
- Enjoy! x
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
