6 each – Eggplant
100 g – Olive Oil
100 g – Extra Virgin Olive Oil (for blending)
6 each – Garlic Cloves (sliced)
40 g – Salt
10 g – Ground Black Pepper
100 g – Lemon Juice
Cut the eggplant in half lengthwise and drizzle with olive oil on the flesh side.
With a small knife, make cuts into the eggplant and stick the sliced garlic inside.
Season the flesh side with salt and pepper and place into a smoking basket.
Light the Electrolux volcano smoker oven accessory.
Set the air-o-steam Touchline combi oven to convection mode/<30% custom vent/ half fan speed/ 30 min.
When the combi oven is ready, place the eggplant inside with the volcano smoker on the bottom rack.
When the eggplant is finished cooking, scrape the inside away from the skin into a TRK food processor.
Add the lemon juice and the additional 100 g of olive oil into the TRK.
Transfer the mix into a pan and cool down in the air-o-chill blast chiller/shock freezer.
Serve in your favorite bowl with freshly baked pita.