Let's get grilling

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.
Cooking for 4 people


  • Italian eggplants
  • garlic, minced
    3 whole cloves
  • shallot, minced
  • lemon juice
    2 tablespoons
  • yellow curry powder
    4 teaspoons
  • toasted sesame seeds
    ¼ teaspoon
  • grapeseed oil
  • tahini
    ¼ cup
  • salt
    ¼ teaspoon
  • dried crushed Chinese chili flakes
    ¼ teaspoon

For Garnish:

  • finely sliced green onion curls
    2 tablespoons
  • whole fresh cilantro leaves
    2 tablespoons
  • crushed toasted peanuts
    1 tablespoon

For Wonton Chips:

  • wonton wrappers
    1 pack
  • vegetable oil (for frying)

Credit: Recipe created by Howard and Anita Hsu of Sweet Auburn BBQ on behalf of Kingsford and Masterbuilt

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