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Curried Baba Ganoush

  • Yields: 4 Servings
  • Cook time: 30 minutes
  • Prep time: 5 minutes


  • 2 Italian eggplants
  • 3 whole cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons lemon juice
  • 4 teaspoons yellow curry powder
  • ¼ teaspoon toasted sesame seeds
  • ⅓ cup grapeseed oil
  • ¼ cup tahini
  • ¼ teaspoon salt
  • ¼ teaspoon dried crushed Chinese chili flakes
For Garnish:
  • 2 tablespoons finely sliced green onion curls
  • 2 tablespoons whole fresh cilantro leaves
  • 1 tablespoon crushed toasted peanuts
For Wonton Chips:
  • 1 pack wonton wrappers
  • vegetable oil (for frying)


  1. Preheat Masterbuilt Gravity Series to 700°F.
  2. Half the eggplant lengthwise and brush all over surface areas with grapeseed oil. Rub in yellow curry on the cut side. Reserve 1 tablespoon of grapeseed oil for the baba ganoush.
  3. Roast eggplant for 5 minutes on each side to obtain nice chargrill marks on cut and skin surfaces. The more char on the cut side will result in a more smoky flavor, but be careful not to burn the eggplant.
  4. Rest eggplant with skin side down on the grill and smoke/roast at 450°F for about 10 to 15 minutes or until eggplant starts collapsing.
  5. Scrape eggplant flesh into a fine mesh strainer.
  6. Rest for 10 minutes and allow as much moisture to leave through the strainer gently stirring occasionally to help moisture drain.
  7. While the eggplant rests, prepare the wonton chips.
  8. Cut wonton wrappers in half into 2 to 3 inch triangles.
  9. Deep fry in dutch oven until golden brown at 375°F.
  10. Rest on paper towels to dry and cool until ready to serve.
  11. Transfer eggplant flesh to a mixing bowl, add all non-garnish ingredients, and stir with a fork until a creamy paste is obtained.
  12. Pour into a serving vessel, garnish with green onion, cilantro, peanuts, chili flakes and sesame seeds. Serve with wonton chips, sliced cucumber and lemon wedge.

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