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Smoker


4 graffiti eggplants or other Asian types of eggplant, or 2 medium regular eggplants (for regular eggplant, salt both sides and let set 30 minutes and then pat dry to remove the bitter flavor),
4 large cloves garlic, minced,
4 Tbsp each minced fresh basil, or 2 tablespoons dried,
4 Tbsp each balsamic vinegar and olive oil, Salt and pepper to taste.

note if using a as a side dish, increase marinade by 50% and set aside for the final toss.

In a small bowl, mix garlic, basil, balsamic vinegar, salt and pepper together and let set for 15 minutes. Next, add the olive oil and mix thoroughly. If you made extra marinade, split out the extra for garnishing.
I love the taste in the skin of eggplant, but smoking at low temperature tends to toughen even the thinnest skin. So I had to compromise and peel the eggplant in stripes; leaving some of the skin on.
Cut into 1/4 inch thick round slices.
Place eggplant in a large bowl, and pour the marinade over it.
Mix thoroughly and quickly to ensure that all pieces are evenly coated on both sides.
Let marinate about 30 minutes or longer, mixing it up occasionally.
While eggplant is marinating, preheat the smoker and smoke generator, and bring the cabinet temperature up to 200 °F.
With eggplant on racks (takes a full two racks), place it in smoker, and apply 40 minutes to one hour of Apple smoke.
About 15 minutes, before the smoking period is finished, heat grill to medium high, and oil the grates.
When the application of smoke is finished, transfer eggplant to the grill.

Serve it immediately as a side dish, toss them with the extra marinade, and/or sprinkle with grated cheese. My favorite option, though, is to let them cool and make cold eggplant heroes. Use them in your favorite eggplant Parmesan recipe, or Julienne or chop and add to salads.

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