Is roasting eggplant on the barbeque a secret trick to making amazing baba ghanoush? Cookbook author Ross Dobson thinks so. “I don’t believe you can achieve the same flavour without cooking the eggplant over a naked flame,” says Ross. “The smokiness of the charred skin somehow gets into the flesh of the eggplant with really very little cooking time.” Dubbed ‘barbie ghanoush’ this recipe is taken from Ross’ new book King of The Grill (Murdoch Books; $39.99).
2 large eggplant
2 teaspoons sea salt
60 ml lemon juice
3 garlic cloves, crushed
2 tablespoons extra virgin olive oil, plus extra for drizzling
Chargrilled Middle Eastern flatbread, to serve (optional, can substitute for gluten-free flatbread or veggie sticks)
1 Preheat the barbecue grill to high.
2 Prick each eggplant several times with a fork. Cook them on the barbecue grill for 10–15 minutes, turning often, until collapsed and tender. Remove from the barbecue and allow to cool on a tray.
3 When cool enough to handle, strip off and discard the skin of each eggplant. Place the flesh in a sieve over a bowl and set aside for 15 minutes to drain.
4 Put the eggplant flesh in a food processor with the salt, lemon juice, garlic and olive oil. Whiz to a purée, then pour the mixture into a bowl and drizzle with a little more olive oil.
5 Serve at room temperature, with chargrilled flatbread.