Smoked Eggplant with Garlic Sauce

Ingredients

• 2 large eggplant
• 6 cloves garlic
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons fresh parsley
• 1 cup water

Instructions

1. 1

   Prepare the eggplant: Slice the eggplants in half lengthwise and score the flesh in a crosshatch pattern, being careful not to cut through the skin.

2. 2

   Sprinkle salt over the cut sides of the eggplants and let them sit for 20 minutes to draw out excess moisture.

3. 3

   Rinse the eggplants under cold water to remove the salt, then pat them dry with paper towels.

4. 4

   Preheat your smoker to 225°F (107°C).

5. 5

   Drizzle 2 tablespoons of olive oil over the eggplants, then sprinkle with black pepper and smoked paprika.

6. 6

   Place the eggplants skin-side down in the smoker and smoke for about 1 hour, or until the flesh is tender and has absorbed a smoky flavor.

7. 7

   While the eggplants are smoking, prepare the garlic sauce. In a small saucepan, heat 2 tablespoons of olive oil over medium heat.

8. 8

   Add the minced garlic to the saucepan and sauté for 2-3 minutes, until fragrant and lightly golden.

9. 9

   Remove the saucepan from heat and stir in the lemon juice, salt, and chopped fresh parsley. Set aside.

10. 10

    Once the eggplants are done smoking, remove them from the smoker and let them cool slightly.

11. 11

    Serve the smoked eggplants drizzled with the garlic sauce and garnish with additional parsley if desired.