The trick is to smoke the meat and not make the meat smoke

BABA GHANOUSH

  Date: February 28, 2009
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I got lots of requests for a grilled version of this Mediterranean classic. My stock reply was I hadn’t seen a recipe for it. I finally found one in Weber’s Art of the Grill - in fact I put the book down and it fell open to that page I figured that was a sure sign. I was a bit surprised that something she liked so much was so simple to make. Eggplant is grilled under direct high heat and after it has cooled the insides are scooped out and blended with tahini sauce, a sort of sesame seed paste, lemon juice, garlic, cumin, smoked paprika, salt & black pepper. I grilled up some pita bread and topped the finished baba ghanoush with some fresh parsley.
Recipe Source:
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Webers Art of the Grill

Weber’s Art of the Grill:

Baba Ghanoush - Page 40
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs