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Curried Baba Ganoush
- 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 Wonton Chips:
- 2 tablespoons finely sliced green onion curls
- 2 tablespoons whole fresh cilantro leaves
- 1 tablespoon crushed toasted peanuts
- 1 pack wonton wrappers
- vegetable oil (for frying)
- Preheat Masterbuilt Gravity Series to 700°F.
- 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.
- 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.
- 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.
- Scrape eggplant flesh into a fine mesh strainer.
- Rest for 10 minutes and allow as much moisture to leave through the strainer gently stirring occasionally to help moisture drain.
- While the eggplant rests, prepare the wonton chips.
- Cut wonton wrappers in half into 2 to 3 inch triangles.
- Deep fry in dutch oven until golden brown at 375°F.
- Rest on paper towels to dry and cool until ready to serve.
- Transfer eggplant flesh to a mixing bowl, add all non-garnish ingredients, and stir with a fork until a creamy paste is obtained.
- 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.
Credit: Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford and Masterbuilt