Curried Baba Ganoush
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
Ingredients
-
Italian eggplants
2
-
garlic, minced
3 whole cloves
-
shallot, minced
1
-
lemon juice
2 tablespoons
-
yellow curry powder
4 teaspoons
-
toasted sesame seeds
¼ teaspoon
-
grapeseed oil
⅓ cup
-
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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