BBQ recipe: Marcus Bawdon’s Ember-Cooked Baba Ganoush

Marcus Bawdon, a top outdoor cooking expert in England, offers numerous recipes that elevate vegetables via the grill or smoker in “BBQ for All: Year-Round Outdoor Cooking for Meat-Eaters, Vegetarians and Pescatarians.”

“Aubergines/eggplants are just made for cooking direct in the embers; their taste and texture totally transform,” he writes. “The soft flesh makes the most wonderful dip for a few crackers or crisp flatbreads. Like all the best things, it is simple and delicious.”

Ember-Cooked Baba Ganoush

Serves 2

INGREDIENTS

1 large eggplant

2 tablespoons tahini

1 clove garlic, crushed

Freshly squeezed juice of ½ lemon

1 tablespoon extra virgin olive oil

1 teaspoon cumin powder

1 teaspoon Aleppo chile flakes or hot red pepper flakes

1 tablespoon freshly chopped flat-leaf parsley

Coarse sea salt and freshly ground black pepper

DIRECTIONS

Set up your barbecue for direct cooking in the coals at a moderate heat (around 320 degrees Fahrenheit). Use best-quality lumpwood charcoal or hardwood/fruitwood embers. You can also use a fire pit.

Pierce the eggplant skin with a knife tip in a couple of places, then place it onto the coals. Cook for a few minutes to char the skin, turning every so often until the skin is charred and the inside flesh soft, around 10 to 12 minutes.