Smoky Eggplant Spread

• 1 3/4 Tbs. hickory or maple chips
• 2 Tbs. salt
• 1 small Italian eggplant, cut into 1/2-inch-thick slices (14 oz.)
• 1 1/2 Tbs. olive oil
• 1/2 medium yellow onion, finely diced (23 cup)
• 1 clove garlic, minced (1 tsp.)
• 2 Tbs. chopped parsley
• 1 Tbs. lemon juice
• hot sauce, to taste

1. Prepare stove-top smoker with wood chips.
2. Sprinkle fine layer of salt on baking sheet.
3. Place eggplant slices on salt, and salt eggplant tops.
4. Let stand 15 minutes.
5. Rinse eggplant slices under cold water, and pat dry.
6. Arrange eggplant slices on smoker rack (its OK if they overlap slightly).
7. Smoke eggplant slices 25 minutes, or until tender.
8. Remove from heat, leave covered, and cool to room temperature.
9. Meanwhile, heat oil in small skillet over medium heat.
10. Add onion and garlic, and cook 10 minutes, or until onion is tender and lightly browned, stirring occasionally.
11. Chop cooled eggplant to coarsely pureed texture.
12. Transfer to bowl, and stir in onion and garlic, parsley,
13. lemon juice, and hot sauce.
14. Season with salt and pepper, if desired.
15. Serve immediately, or refrigerate up to 2 days.

hickory, salt, italian eggplant, olive oil, yellow onion, clove garlic, parsley, lemon juice, hot sauce

Taken from www.vegetariantimes.com/recipe/smoky-eggplant-spread/ (may not work)