Another of my reverse-engineerings, this isn’t Baba Ganoush, as it lacks sesame paste, but it’s still good eatin’:
Fire-Roasted Eggplant and Red Pepper Dip
1 med-large eggplant
1 large red bell pepper
juice and zest of 1 med. lemon
1 med. clove garlic
½ tsp. kosher salt
5 or 6 turns fresh ground black pepper
1/3 C. high quality EVOO
Prepare charcoal kettle grill by lighting about 25 briquettes or the equivalent, plus a few thumb-sized smokewood chunks in a starter chimney. (This is also a great use for reclaimed leftover charcoal from a WSM cook.) Arrange lit coals to one side so that they occupy no more than about 1/3 of the charcoal grate. Adjust bottom vent to about 15% open and top vent to 50%.
Leave whole and brush eggplant and pepper with a little bit of the EVOO or other light vegetable oil. Place both in center of grill, near, but not directly over burning charcoal. Put lid on with vent opposite charcoal. Roast, turning vegetables (fruits, technically) every 15 minutes or so, so that all surfaces get a chance to “face the fire”– until pepper is just charred black and eggplant collapses, about 60 minutes. Remove and allow to cool.
Remove stem and skin from eggplant; stem, skin and seeds from pepper. This should be very easy. On a cutting board, use chef’s knife with a rocking motion, alternately N-S and E-W, to mill both to a coarse, pasty consistency. Place in a 4 to 6 cup bowl.
Use stick blender or food chopper to process lemon juice, zest, garlic, salt, and pepper. Then continue to process as you drizzle in EVOO. Once incorporated, whisk all thoroughly into the eggplant & pepper mixture. Makes about 3 cups. Best served chilled.
Hint: Select good quality eggplant with glossy, dark purple skin. To avoid bitterness– if your selection does not include good quality large eggplants– substitute two smaller fruits of equivalent weight instead.