Smoking women cigarettes is a playful, savory appetizer that transforms simple ingredients into a dramatic, smoky bite. Thin slices of eggplant are rolled with a spiced ricotta filling, then “smoked” in a stovetop smoker or oven with wood chips, giving them a deep, charred flavor and a tender texture. This recipe is a fun, vegetarian twist on classic smoked appetizers, perfect for impressing guests at a dinner party or game day gathering.
Ingredients
- 2 large eggplants (about 2 lb / 900 g total)
- 1 cup (240 g) whole-milk ricotta cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 large egg (pasteurized if serving to vulnerable guests)
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) smoked paprika
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1 g) black pepper
- 1/4 cup (10 g) fresh basil, chopped
- 2 tablespoons (30 ml) olive oil, for brushing
- 1/2 cup (60 g) wood chips (hickory, apple, or cherry), soaked in water for 30 minutes
- Aluminum foil (for smoker setup)
- Wooden toothpicks (for securing rolls)
Instructions
- Slice the eggplants lengthwise into 1/4-inch (6 mm) thick strips. You should get about 12-14 strips. Lightly salt both sides and let sit on paper towels for 15 minutes to draw out moisture. Pat dry.
- In a medium bowl, combine the ricotta, Parmesan, egg, garlic, smoked paprika, salt, pepper, and basil. Mix until smooth.
- Preheat your oven to 400°F (200°C). If using a stovetop smoker, prepare it according to the manufacturer’s instructions, but have the wood chips ready.
- Brush both sides of the eggplant strips with olive oil. Place them on a baking sheet and bake for 5-7 minutes, just until they are pliable but not fully cooked. Remove and let cool slightly.
- Spread about 2 tablespoons (30 ml) of the ricotta mixture onto each eggplant strip. Roll up tightly from the short end, and secure with a toothpick.
- For the stovetop smoker: line the bottom of the smoker with foil, add the soaked wood chips, and place the rack inside. Arrange the rolls on the rack. Cover and smoke over medium heat for 15-20 minutes, until the rolls are heated through and have a smoky aroma.
- For the oven method: place the rolls in a baking dish. Add the soaked wood chips to a small foil packet, poke holes in it, and place it in the corner of the dish. Cover the dish tightly with foil. Bake at 400°F (200°C) for 20 minutes, then remove the foil and bake for 5 more minutes to crisp the tops.
- Remove toothpicks before serving. Serve warm or at room temperature.
Tips
- Substitutions: Not a fan of eggplant? Use zucchini or yellow squash, but reduce the initial baking time to 3-4 minutes. For a dairy-free version, substitute the ricotta with a blend of crumbled firm tofu and nutritional yeast, and skip the Parmesan.
- Storage: These rolls are best served fresh, but you can assemble them (without smoking) up to 24 hours ahead. Keep them covered in the fridge, then smoke just before serving.
- Common mistake: Don’t skip the salting and patting step—it prevents the eggplant from becoming soggy. Also, be sure not to overbake the strips before rolling, or they will crack.
- Wood chips: Soaking the chips is essential to create smoke, not flames. If using an oven, make sure the foil packet is secure to avoid smoke escaping too quickly.
Serving Suggestions
Serve these smoky rolls as an elegant appetizer on a platter drizzled with a balsamic reduction or a sprinkle of fresh herbs. They pair beautifully with a crisp white wine like Sauvignon Blanc or a light, fruity red like Pinot Noir. For a heartier spread, arrange them on a bed of arugula with shaved Parmesan and a lemon vinaigrette.
Variations
- Spicy Kick: Add 1/4 teaspoon (0.5 g) of cayenne pepper or a pinch of red pepper flakes to the ricotta mixture.
- Mediterranean Twist: Swap the basil for oregano and add 1/4 cup (40 g) of chopped sun-dried tomatoes to the filling.
- Meaty Version: For non-vegetarians, add 1/2 cup (75 g) of finely chopped cooked Italian sausage to the ricotta mixture, and cook the rolls to an internal temperature of 160°F (71°C) as per USDA FSIS guidelines for ground meat.
Storage and Reheating
Store any leftover smoked rolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes, or until heated through. Avoid microwaving, as it will make the eggplant rubbery. If you have uncooked assembled rolls, they can be refrigerated for up to 24 hours before smoking.
Frequently Asked Questions
Can I make these without a smoker? Yes, the oven method with a foil packet of wood chips works well. It won’t be as intensely smoky, but it will still infuse a lovely flavor.
Why is my eggplant bitter? Salting the slices and letting them sit for 15 minutes draws out bitter compounds. Rinse and pat dry thoroughly before proceeding.
Can I grill these instead? Absolutely. Grill the eggplant slices for 2 minutes per side over medium heat, then fill and roll. Place the rolls back on the grill for 5-7 minutes, covered, until heated through.
How do I know when the rolls are done? The filling should be hot and the eggplant tender. If using the sausage variation, check the internal temperature with a food thermometer—it must reach 160°F (71°C).
Can I freeze the rolls? Yes, you can freeze the assembled (unsmoked) rolls for up to 2 months. Thaw overnight in the refrigerator before smoking or baking.
What if I don’t have wood chips? You can use loose-leaf tea (like Lapsang Souchong) or omit the smoke entirely—just bake the rolls at 375°F (190°C) for 15-20 minutes until hot and golden.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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