30+ Delicious Smoked Eggplant Recipes for Every Palate

Eggplant, known for its versatility and rich flavor, is a favorite in many cuisines around the world. When smoked, it transforms into a sumptuous ingredient that adds a unique depth to a variety of dishes.

From appetizers and salads to hearty mains and delicious sides, smoked eggplant can elevate your meals with its smoky, robust flavor.

Whether you’re a seasoned chef or a home cook looking to try something new, our collection of 30+ Smoked Eggplant Recipes will inspire you to explore the endless possibilities of this delectable vegetable.

Join us as we dive into an array of creative and mouthwatering recipes that highlight smoked eggplant in all its glory!

30+ Delicious Smoked Eggplant Recipes for Every Palate

With these 30+ Smoked Eggplant Recipes, you now have a treasure trove of ideas to incorporate this versatile vegetable into your meals. Smoking eggplant brings out its natural flavors while adding a delightful smokiness that pairs beautifully with a variety of ingredients.

From light salads and dips to comforting pastas and savory main dishes, these recipes cater to every taste and occasion.

So, roll up your sleeves, fire up that smoker, and get ready to impress your family and friends with the incredible flavors of smoked eggplant.

Happy cooking!

Smoky Baba Ganoush

Baba Ganoush is a classic Middle Eastern dip made from smoked eggplant, tahini, garlic, and lemon juice. The smoking process infuses the eggplant with a rich, smoky flavor that elevates this dish, making it a perfect appetizer or snack.

Served with warm pita bread or fresh vegetables, this dip is not only flavorful but also healthy and satisfying.

Ingredients:

• 2 large eggplants
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Eggplants: Preheat your smoker to 225°F (107°C). Prick the eggplants with a fork all over to allow steam to escape during smoking.
2. Smoke the Eggplants: Place the eggplants directly on the grill grates and smoke for about 1 hour, or until the skins are charred and the flesh is soft.
3. Cool and Scoop: Once smoked, remove the eggplants and let them cool slightly. Cut them in half and scoop out the flesh into a bowl, discarding the skins.
4. Blend the Ingredients: Add the tahini, olive oil, minced garlic, lemon juice, salt, and pepper to the eggplant flesh. Blend until smooth and creamy.
5. Taste and Adjust: Adjust seasoning as needed, adding more lemon juice, salt, or tahini to suit your taste.
6. Serve: Transfer to a serving bowl, drizzle with olive oil, and garnish with chopped parsley. Serve with pita chips or fresh vegetables.

Smoky Baba Ganoush is a deliciously creamy dip that brings together the earthy flavors of smoked eggplant with the nutty richness of tahini. It’s perfect for gatherings, parties, or simply as a healthy snack.

The smoky flavor will tantalize your taste buds, and your guests will be asking for the recipe!

Smoked Eggplant and Tomato Pasta

This Smoked Eggplant and Tomato Pasta combines the robust flavors of smoked eggplant with fresh tomatoes, garlic, and herbs, creating a savory and satisfying dish.

The smoking process enhances the eggplant’s natural sweetness and adds depth to the sauce, making this pasta recipe a delightful weeknight meal or a sophisticated dish for entertaining.

Ingredients:

• 2 large eggplants, smoked and diced
• 4 ripe tomatoes, chopped
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup olive oil
• Salt and pepper, to taste
• 12 oz pasta of choice (spaghetti or penne)
• Grated Parmesan cheese (for serving)

Instructions:

1. Smoke the Eggplants: Preheat your smoker to 225°F (107°C) and smoke the eggplants as described in the Baba Ganoush recipe.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
3. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for another minute.
4. Add Tomatoes and Herbs: Stir in the chopped tomatoes, smoked eggplant, oregano, basil, salt, and pepper. Cook for about 10-15 minutes, allowing the tomatoes to break down and the flavors to meld. If the sauce is too thick, add some reserved pasta water to reach desired consistency.
5. Combine: Toss the cooked pasta with the sauce, mixing well to coat. Adjust seasoning if necessary.
6. Serve: Plate the pasta and top with grated Parmesan cheese.

This Smoked Eggplant and Tomato Pasta is a celebration of flavors that will transport you to the Mediterranean with each bite. The smokiness of the eggplant combined with the sweetness of the tomatoes creates a harmonious dish that’s both comforting and elegant.

Perfect for dinner parties or a cozy night in, this recipe is sure to impress.

Smoked Eggplant Salad with Yogurt Dressing

This Smoked Eggplant Salad is a refreshing and healthy dish that showcases the smoky flavor of grilled eggplant paired with fresh vegetables and a creamy yogurt dressing.

The salad is not only vibrant in color but also rich in flavor, making it a fantastic side dish or a light main course that fits perfectly into a Mediterranean-inspired meal.

Ingredients:

• 2 large eggplants, smoked and diced
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh mint and parsley, chopped (for garnish)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants as mentioned in the previous recipes until the skin is charred and the flesh is soft.
2. Combine the Salad Ingredients: In a large mixing bowl, combine the smoked eggplant, red bell pepper, cucumber, red onion, and cherry tomatoes.
3. Prepare the Yogurt Dressing: In a separate bowl, whisk together the yogurt, lemon juice, olive oil, salt, and pepper until smooth and creamy.
4. Toss Together: Pour the yogurt dressing over the salad ingredients and toss gently to combine.
5. Garnish and Serve: Garnish with fresh mint and parsley. Serve chilled or at room temperature.

The Smoked Eggplant Salad with Yogurt Dressing is a perfect balance of flavors and textures, with the smokiness of the eggplant beautifully complemented by the creamy, tangy dressing.

This salad is not only healthy but also colorful and appealing, making it a great addition to any meal. It’s a delightful way to enjoy smoked eggplant while providing a refreshing counterpoint to richer dishes.

Enjoy it as a standalone dish or alongside grilled meats for a satisfying feast!

Smoked Eggplant Tacos with Avocado Salsa

These Smoked Eggplant Tacos offer a delicious and plant-based twist on traditional tacos. The smoky, tender eggplant serves as the perfect filling, complemented by a zesty avocado salsa that adds freshness and creaminess.

This recipe is great for a casual dinner or a fun taco night with friends and family.

Ingredients:

• 2 large eggplants, smoked and diced
• 8 small corn tortillas
• 1 avocado, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded and diced
• Juice of 1 lime
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste
• Olive oil (for drizzling)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants as described in the earlier recipes until they are soft and flavorful.
2. Prepare the Avocado Salsa: In a medium bowl, combine the diced avocado, red onion, jalapeño, lime juice, cilantro, salt, and pepper. Mix gently to combine and set aside.
3. Warm the Tortillas: In a skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
4. Assemble the Tacos: Place a generous amount of smoked eggplant in the center of each tortilla. Top with the avocado salsa and drizzle with olive oil.
5. Serve: Serve the tacos immediately, with extra lime wedges on the side.

These Smoked Eggplant Tacos with Avocado Salsa are a flavorful, healthy option that will delight even the most dedicated meat lovers. The smoky, savory eggplant is beautifully balanced by the creamy, zesty salsa, making each bite a delightful experience.

Perfect for summer gatherings or casual weeknight dinners, these tacos will leave you and your guests craving more!

Smoked Eggplant and Chickpea Curry

This Smoked Eggplant and Chickpea Curry is a hearty, aromatic dish that combines the smokiness of eggplant with protein-rich chickpeas and a medley of spices.

The slow-cooked flavors make it a comforting meal, perfect for serving over rice or with naan bread. This recipe not only showcases the versatility of smoked eggplant but also offers a deliciously satisfying vegetarian option.

Ingredients:

• 2 large eggplants, smoked and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14 oz) diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan (for serving)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until soft, as described previously.
2. Sauté the Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and ginger and cook for another minute.
3. Add Spices: Stir in the curry powder, cumin, coriander, turmeric, and cayenne pepper, cooking for another minute until fragrant.
4. Combine Ingredients: Add the smoked eggplant, chickpeas, diced tomatoes, coconut milk, salt, and pepper. Stir to combine and bring to a simmer.
5. Cook: Reduce the heat and let the curry simmer for 20-25 minutes, allowing the flavors to meld. If the curry is too thick, add a little water to reach your desired consistency.
6. Serve: Serve hot over cooked rice or with naan, garnished with fresh cilantro.

This Smoked Eggplant and Chickpea Curry is a wonderful fusion of flavors that brings warmth and comfort to the table. The smoky notes of the eggplant beautifully complement the creamy coconut milk and spices, creating a dish that is both rich and satisfying.

This recipe is perfect for meal prep, as it tastes even better the next day. Serve it at your next dinner party or family gathering, and watch it become a favorite!

Smoked Eggplant Hummus

Smoked Eggplant Hummus is a unique spin on traditional hummus that incorporates the smoky flavor of roasted eggplant. This creamy dip is perfect for serving at parties or as a healthy snack, paired with pita chips or fresh vegetables.

With its rich texture and depth of flavor, this hummus will elevate any appetizer spread.

Ingredients:

• 2 large eggplants, smoked and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1/4 cup olive oil
• Salt and pepper, to taste
• Water (as needed for consistency)
• Paprika and olive oil (for garnish)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until they are soft and charred, as detailed in the previous recipes.
2. Blend Ingredients: In a food processor, combine the smoked eggplant, chickpeas, tahini, minced garlic, lemon juice, and olive oil. Process until smooth.
3. Adjust Consistency: If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency. Season with salt and pepper to taste.
4. Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika for garnish. Serve with pita chips, crackers, or fresh vegetables.

This Smoked Eggplant Hummus is a delightful twist on a beloved classic, combining the smoky, savory essence of eggplant with the creamy texture of chickpeas.

It’s perfect for gatherings, providing a unique flavor that will impress your guests.

Whether enjoyed as a dip or spread on sandwiches, this hummus is sure to become a staple in your recipe collection, offering a nutritious option that doesn’t compromise on taste.

Smoked Eggplant Parmesan

Smoked Eggplant Parmesan is a hearty, comforting dish that takes traditional eggplant Parmesan to a new level with the addition of smoky flavors.

Layered with marinara sauce, mozzarella cheese, and fresh herbs, this dish is perfect for a family dinner or a cozy gathering.

The smoky eggplant adds depth and richness, making this classic recipe even more delightful.

Ingredients:

• 2 large eggplants, smoked and sliced into 1/4-inch rounds
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• Olive oil (for drizzling)
• Salt and pepper, to taste

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until tender, as described in previous recipes. Once cooled, slice them into 1/4-inch rounds.
2. Preheat Oven: Preheat your oven to 375°F (190°C).
3. Layer the Ingredients: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer half of the smoked eggplant slices on top, followed by half of the marinara sauce, half of the mozzarella cheese, and half of the Parmesan cheese. Sprinkle with fresh basil and oregano. Repeat the layers with the remaining ingredients.
4. Finish with Cheese: Top the final layer with the remaining mozzarella and Parmesan cheese. Drizzle with olive oil and season with salt and pepper.
5. Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
6. Serve: Let cool for a few minutes before slicing. Serve warm, garnished with extra basil if desired.

Smoked Eggplant Parmesan transforms a beloved classic into an exciting dish that showcases the unique flavor of smoked eggplant.

The combination of gooey cheese, rich marinara, and smoky eggplant creates a comforting and satisfying meal that will impress your family and friends. Serve it with a side salad or crusty bread for a complete and enjoyable dinner experience!

Smoked Eggplant Stuffed Peppers

These Smoked Eggplant Stuffed Peppers are a flavorful and nutritious dish that highlights the natural sweetness of bell peppers filled with a savory mixture of smoked eggplant, quinoa, and spices.

This recipe is perfect for meal prep or as a hearty main course that can be customized with your favorite ingredients.

Ingredients:

• 4 large bell peppers (any color)
• 2 large eggplants, smoked and diced
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/2 cup shredded cheese (optional)
• Olive oil (for drizzling)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until soft, following previous instructions.
2. Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle with olive oil and season with salt and pepper. Place them in a baking dish, cut side up.
3. Mix the Filling: In a large bowl, combine the smoked eggplant, cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well to combine.
4. Stuff the Peppers: Fill each bell pepper with the eggplant mixture, packing it in gently. If using cheese, sprinkle it on top of the filled peppers.
5. Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
6. Serve: Allow to cool slightly before serving. Garnish with fresh herbs if desired.

Smoked Eggplant Stuffed Peppers are a deliciously healthy meal option that brings together vibrant flavors and textures. The smoky eggplant paired with the sweetness of the bell peppers creates a perfect balance, making each bite satisfying.

This dish is versatile; feel free to customize the filling with your favorite grains or vegetables. It’s a great choice for family dinners, meal prep, or gatherings, and it’s sure to please everyone at the table!

Smoked Eggplant Pizza

Smoked Eggplant Pizza is a unique take on a classic favorite, featuring a smoky eggplant base topped with fresh ingredients, tangy sauce, and gooey cheese.

This recipe allows you to enjoy a delicious pizza while incorporating healthy elements, making it perfect for casual dinners or gatherings with friends.

Ingredients:

• 2 large eggplants, smoked and sliced into rounds (about 1/2 inch thick)
• 1 pizza crust (store-bought or homemade)
• 1 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olives (black or green), sliced
• 1 teaspoon dried oregano
• Fresh basil leaves (for garnish)
• Olive oil (for drizzling)
• Salt and pepper, to taste

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until tender, as previously described.
2. Preheat Oven: Preheat your oven according to the instructions for your pizza crust (usually around 425°F or 220°C).
3. Prepare the Crust: Roll out your pizza crust on a floured surface to your desired thickness. Transfer it to a baking sheet or pizza stone.
4. Layer the Ingredients: Spread marinara sauce evenly over the pizza crust. Top with smoked eggplant slices, cherry tomatoes, olives, and shredded mozzarella cheese. Sprinkle with oregano, salt, and pepper.
5. Bake the Pizza: Bake according to crust instructions, typically 12-15 minutes or until the crust is golden brown and the cheese is bubbly.
6. Garnish and Serve: Remove from the oven, drizzle with olive oil, and garnish with fresh basil leaves. Slice and serve hot.

Smoked Eggplant Pizza is a fantastic way to enjoy a classic favorite with a smoky twist. The combination of the rich, smoky eggplant with fresh vegetables and melted cheese creates a deliciously satisfying meal that everyone will love.

This pizza is perfect for customizing with your favorite toppings or trying new flavor combinations. Enjoy it for a fun family night, game day, or casual get-togethers—it’s sure to be a hit!

Smoked Eggplant and Feta Dip

Smoked Eggplant and Feta Dip is a delightful and flavorful spread that combines the smoky richness of eggplant with creamy feta cheese and aromatic herbs.

This dip is perfect for entertaining, served alongside pita chips, fresh vegetables, or as a flavorful sandwich spread. It’s simple to make and offers a gourmet touch to any gathering.

Ingredients:

• 2 large eggplants, smoked and diced
• 1 cup feta cheese, crumbled
• 1/4 cup plain Greek yogurt
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper, to taste
• Pita chips or fresh veggies (for serving)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until they are tender and the skin is charred, as described in previous recipes.
2. Blend Ingredients: In a food processor, combine the smoked eggplant, feta cheese, Greek yogurt, olive oil, minced garlic, lemon juice, dill, salt, and pepper. Blend until smooth and creamy.
3. Taste and Adjust: Adjust the seasoning to your liking, adding more lemon juice, salt, or dill if needed.
4. Serve: Transfer the dip to a serving bowl and drizzle with additional olive oil. Serve with pita chips or fresh vegetables for dipping.

Smoked Eggplant and Feta Dip is a sophisticated yet easy-to-make appetizer that will impress your guests. The creamy feta and smoky eggplant create a harmonious flavor combination that pairs perfectly with crispy pita chips or crunchy veggies.

This dip is not only delicious but also packed with nutrients, making it a guilt-free indulgence for any occasion. It’s a fantastic addition to your party menu or a delightful snack for yourself!

Smoked Eggplant and Spinach Quiche

This Smoked Eggplant and Spinach Quiche is a delicious and savory dish that combines the smoky flavor of eggplant with fresh spinach and a creamy egg custard.

Perfect for brunch or a light dinner, this quiche can be served warm or at room temperature, making it a versatile option for any meal.

Ingredients:

• 1 pre-made pie crust (store-bought or homemade)
• 2 large eggplants, smoked and diced
• 2 cups fresh spinach, chopped
• 1 onion, diced
• 3 large eggs
• 1 cup heavy cream (or half-and-half)
• 1 cup shredded cheese (such as Gruyère or cheddar)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Olive oil (for sautéing)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until they are soft and flavorful, as outlined in previous recipes.
2. Preheat Oven: Preheat your oven to 375°F (190°C).
3. Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent. Add the chopped spinach and cook until wilted. Stir in the smoked eggplant and season with salt, pepper, and thyme. Remove from heat.
4. Prepare the Custard: In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
5. Assemble the Quiche: Spread the sautéed vegetable mixture evenly in the pie crust. Pour the egg mixture over the vegetables and top with shredded cheese.
6. Bake: Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top.
7. Serve: Allow to cool slightly before slicing. Serve warm or at room temperature.

The Smoked Eggplant and Spinach Quiche is a deliciously hearty dish that showcases the rich flavors of smoked eggplant in a comforting, creamy filling.

This quiche is perfect for brunches, picnics, or light dinners and can be made ahead of time for convenience.

With its vibrant colors and delightful taste, this recipe is sure to become a favorite in your household, pleasing both vegetarians and meat lovers alike!

Smoked Eggplant Risotto

Smoked Eggplant Risotto is a creamy, comforting dish that elevates traditional risotto with the addition of smoky, tender eggplant.

This recipe brings together Arborio rice, flavorful broth, and the richness of parmesan cheese for a luxurious meal that’s perfect for special occasions or a cozy dinner at home.

Ingredients:

• 2 large eggplants, smoked and diced
• 1 cup Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth, warmed
• 1/2 cup white wine (optional)
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until soft and flavorful, as detailed in earlier recipes.
2. Sauté the Aromatics: In a large pot or skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook for another minute.
3. Toast the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for about 2 minutes until the rice is lightly toasted.
4. Add the Wine: If using white wine, pour it in and stir until it is mostly absorbed by the rice.
5. Incorporate the Broth: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Stir in the Eggplant and Cheese: Once the risotto is cooked, gently fold in the smoked eggplant and Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Garnish with fresh parsley and additional Parmesan if desired. Serve warm.

Smoked Eggplant Risotto is a rich and flavorful dish that takes classic risotto to new heights. The smoky eggplant adds a depth of flavor that perfectly complements the creamy, cheesy rice.

This dish is ideal for impressing guests or enjoying a cozy night in. With its luxurious texture and satisfying flavors, this risotto will quickly become a go-to recipe in your culinary repertoire!

Smoked Eggplant and Tomato Salad

Smoked Eggplant and Tomato Salad is a refreshing and vibrant dish that combines the smoky flavor of grilled eggplant with ripe, juicy tomatoes. Tossed in a light vinaigrette and garnished with fresh herbs, this salad is perfect as a side dish or a light main course.

It’s an excellent way to enjoy summer produce while adding depth of flavor with smoked eggplant.

Ingredients:

• 2 large eggplants, smoked and diced
• 4 ripe tomatoes, diced
• 1 small red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until tender and infused with flavor, as described in previous recipes.
2. Combine Ingredients: In a large bowl, combine the smoked eggplant, diced tomatoes, red onion, basil, and parsley.
3. Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Dress the Salad: Pour the dressing over the salad ingredients and toss gently to combine.
5. Serve: Allow the salad to marinate for 15-20 minutes before serving to enhance the flavors. Serve at room temperature or chilled.

This Smoked Eggplant and Tomato Salad is a delightful dish that showcases the freshness of summer ingredients while incorporating the rich, smoky flavor of eggplant.

The vibrant colors and textures make it visually appealing, while the light vinaigrette enhances the overall taste. This salad is perfect for barbecues, picnics, or as a refreshing side dish alongside grilled meats or fish.

It’s a great way to enjoy seasonal produce with a unique twist!

Smoked Eggplant Soup

Smoked Eggplant Soup is a creamy and comforting dish that highlights the rich flavors of smoked eggplant combined with aromatic vegetables and spices.

This soup is perfect for a cozy dinner or as a starter for a formal meal. With its silky texture and depth of flavor, it’s sure to warm you up on a chilly day.

Ingredients:

• 2 large eggplants, smoked and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cups vegetable or chicken broth
• 1 cup coconut milk (optional for creaminess)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Olive oil (for sautéing)
• Fresh herbs (for garnish, such as parsley or cilantro)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until tender, as described earlier.
2. Sauté the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
3. Combine Ingredients: Add the smoked eggplant, cumin, smoked paprika, salt, and pepper to the pot. Stir to combine.
4. Add Broth: Pour in the vegetable or chicken broth and bring the mixture to a simmer. Cook for about 15-20 minutes, allowing the flavors to meld.
5. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you prefer a chunky texture, blend only half of the soup.
6. Add Coconut Milk: Stir in the coconut milk for added creaminess and heat through. Adjust seasoning if needed.
7. Serve: Ladle the soup into bowls and garnish with fresh herbs. Serve warm with crusty bread.

Smoked Eggplant Soup is a deliciously rich and satisfying dish that brings comfort and warmth to any table. The combination of smoky eggplant, aromatic vegetables, and spices creates a depth of flavor that is both unique and comforting.

This soup can be enjoyed as a hearty main course or a starter for a special meal. It’s a perfect way to use smoked eggplant, offering a delightful twist to traditional soup recipes.

Smoked Eggplant Pesto Pasta

Smoked Eggplant Pesto Pasta is a creative and delicious dish that combines the smoky flavor of eggplant with a fresh basil pesto sauce.

This recipe is perfect for a quick weeknight dinner or a special occasion, showcasing the versatility of smoked eggplant in a vibrant pasta dish.

Ingredients:

• 2 large eggplants, smoked and diced
• 12 oz pasta (such as penne or spaghetti)
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper, to taste
• Additional Parmesan cheese (for serving)

Instructions:

1. Smoke the Eggplants: Smoke the eggplants until they are soft and flavorful, as outlined in previous recipes.
2. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
3. Make the Pesto: In a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, smoked eggplant, and a pinch of salt and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
4. Combine Pasta and Pesto: In a large bowl, toss the cooked pasta with the smoked eggplant pesto, adding reserved pasta water as needed to reach your desired consistency.
5. Serve: Plate the pasta and garnish with additional Parmesan cheese and fresh basil. Serve warm.

Smoked Eggplant Pesto Pasta is a delightful dish that elevates simple pasta with its rich, smoky flavor. The creamy pesto, enriched by the addition of smoked eggplant, creates a luscious sauce that clings beautifully to each piece of pasta.

This recipe is not only quick to prepare but also a great way to impress your guests with its unique flavor combination.

Enjoy it for a weeknight dinner or serve it at your next gathering for a meal that everyone will love!

Note: More recipes are coming soon!