Baba Ganoush – Perfect with a cold glass of Tan Fruit.

Of all the ways to cook, smoking is my favorite. I always throw a couple eggplants in the mix to make baba ganoush. Poke as many holes in it as you can and then stab it a few times with a kitchen knife. Once the coals are hot dump them on one side of the grill and pour some wood chips on top. Put the eggplant on the grill away from the side with coals. May as well put some onions in there to smoke too. You can walk away and let it smoke for an hour. Come back and char up the lemons. Then put the Eggplant on the flame. It takes a lot of smoke and a lot of char to get the eggplant to be where you want it. When the eggplant is done it should feel like all the moisture has dripped into the fire. Remove from the grill and peel the eggplant and chop/mix with charred lemon juice, garlic, tahini, greek yogurt, salt and pepper. Sometimes I play around with smoked onions or mint. Lately I just garnish with smoked onions and parsley.