Smoking eggplant & other vegetables
Last Sunday I tried smoking a couple of eggplants and forgot to prick them. They got cooked but have no smoky flavor whatsoever, but were still good in the babaganoush that I made yesterday. I wonder now if I should have cut them in half, and if so, should the cut side be up or down? I've had smoked eggplant in restaurants and liked it, but I do not know whether they grilled it or smoked it. Also, if I am smoking it, should I brush it with olive oil? I've found that fats absorb more smoky flavor. I put a mushroom in the smoker also, and it came out more or less steamed and with no smoky flavor. I guess I should have marinated it first to get some oil on it. When I have grilled mushrooms, they always had a smoky flavor (I only grill with charcoal when grilling outside), but I do not know whether that was because of the charcoal or because of the charcoal plus the marinade. I smoked some chilies on Sunday also, but I have not tasted them yet. I think they will be like the mushroom and eggplant.
I had good results with the meats that I smoked - just the vegetables were bland. Maybe I should buy a book on smoking, as I am new to this process.