Smoked baba ganoush with grilled vegetables

Use the barbecue to cook the eggplant for this smoky dip, and the colourful array of vegetables served along with it.

Smoked baba ganoush with grilled vegetables. Credit: Fun'Q with Spencer Watts

• serves

  8

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 2 large eggplants (680-800g / 1.5-1.75 lb each)
• 1 can cannellini beans, drained and rinsed
• 2 garlic cloves, finely minced
• 3 tsp lemon juice
• ¼ cup tahini
• 1 tsp salt
• 3 tsp olive oil
• 2 cups dry mesquite wood chips
• 1 cup wet, water-soaked mesquite wood chips
• Assortment of vegetables e.g. baby carrots, yellow zucchini, broccoli, different coloured capsicum (peppers), asparagus

Dukkah spice mix

• ¼ cup roasted cashews
• 1½ tbsp roasted almonds
• 3 tsp roasted sesame seeds
• ½ tsp ground cinnamon
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp salt
• 3 tsp sugar

Instructions

1. Preheat grill to medium-high (220°C/425°F)
2. Cut the eggplant in half lengthwise and then do 2.5-4 cm (1-1½ inch) deep slits in a criss-cross pattern (hatch marks) into the flesh side of both halves of each eggplant. Oil, salt and pepper the sliced side of the eggplant and place on a tray to take to the grill.
3. Combine the wood chips and build two pouches: Place a handful of the chips in the centre of a large square piece of foil and fold the foil around then wood chips to make a pouch. Using a fork, poke holes into the foil to allow the smoke to escape. Repeat to build a second pouch. (Alternatively, use a smoke box.)
4. Using a sharp knife, chop yellow zucchini on a thick bias. Roughly chop capsicum. Cut broccoli heads into small florets.
5. Preheat the grill for high heat indirect cooking with high heat on one side and no heat on the other. Place the eggplant over the high heat and sear it cut side down. Once it has a nice char, move the eggplant to the cooler side of the grill and place cut side up. Put the wood chip-filled pouch or the smoke box over under the grates and over the heat on the hot side of the grill. Close the lid to the grill. Smoke the eggplant for 20-30 minutes, until it has collapsed and feels tender on the inside.
6. Meanwhile, in a blender or mini food processor add cashews, roasted almonds, roasted white sesame seeds, cinnamon, coriander seeds, cumin seeds, a pinch of salt, and white sugar. Grind mixture until coarse crumble.
7. Take the eggplant off the grill and gently scrape the inside into a strainer over a bowl. Gently press the flesh of the eggplant into the strainer to squeeze out any excess liquid. In a blender add strained and rinsed white beans, strained eggplant, whole peeled garlic cloves, lemon juice, tahini paste, salt, olive oil and 2 tablespoons of dukkah spice mix (or to taste), then blend until creamy. Taste and add more lemon juice or salt if needed. Place into a bowl and top with more dukkah and a drizzle of olive oil. (Keep any leftover dukkah in an airtight jar for later use).
8. Oil and salt the vegetables and grill all veg until lightly charred.
9. Serve vegetables alongside baba ganoush for dipping and enjoy!

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.