Ingredients:

• 2 medium eggplants
• 2 tbsp olive oil
• 1 clove garlic (finely chopped)
• 1 tsp smoked paprika powder
• ½ tsp cumin powder
• Salt and pepper to taste
• 1 tbsp lemon juice
• 1 tbsp tahini (optional for a creamy touch)
• Fresh parsley or cilantro for garnish
• 2 hickory or applewood chunks (optional)
• Kamado charcoal

Preparation:

• Cut the eggplants in half lengthwise.
• Brush the cut sides with olive oil and season with garlic, paprika, cumin, salt, and pepper.

Cooking:

• Preheat the kamado to 180–200°C (356–392°F).
• Add wood chunks for extra smoky flavor (optional).
• Place the eggplants cut-side down directly on the grill.
• Grill for 20–25 minutes until the skin is dark and the inside is buttery soft.
• Remove from the BBQ and let rest for 5 minutes.

Tips:

• For an extra smoky flavor, cook the eggplant at a lower temperature (120°C / 248°F) for 30–40 minutes.
• Scoop out the flesh and mix with tahini, lemon juice, and spices for a delicious baba ganoush.
• Serve with a drizzle of olive oil and coarse sea salt for extra flavor.

Enjoy! Jan Luts