Smashed Smoked and Grilled Eggplant
Rated 5.0 stars by 1 users
Food:
Vegetables
Serves:
3
Prep Time:
0 min
Cook Time:
45 min
If you're looking for a new vegetarian recipe to make on the bbq, then look no further than this Smashed Smoked and Grilled Eggplant. These smoked, smashed and fire grilled eggplants are smokey, meaty and filled with a ton of flavour from the fresh garlic feta yogurt base and toasted pine nut, pomegranate, parsley and olive topper. Serve as a delicious starter or side dish, or if you're feeling adventurous serve it as your main - even the meat eaters will love it!
By:Chef Matt Basile
Ingredients
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2 eggplants
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75g feta
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¼ cup Greek yogurt
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1 tbsp olive oil
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juice from ½ lemon, plus zest
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salt to taste
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pepper to taste
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2 cloves garlic
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10 cherry tomatoes
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¼ cup chopped Italian parsley
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100g pine nuts
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12 spicy green olives
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seeds from 1 pomegranate
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1 tbsp paprika
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2 tbsp olive oil
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2 tbsp sesame seeds
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1 tsp honey
Instructions
Set smoker to 350F.
Place the eggplant in the smoker and cook for 35-40 minutes.
In a bowl, add the feta, grate in the garlic and the zest from one lemon, squeeze in the lemon juice. Using a spoon, break up and crumble the feta, drizzle in the olive oil and mix. Add in the yogurt and mix, season with salt and pepper and mix.
Cut the cherry tomatoes into quarters, place in a bowl and set aside.
In a bowl, drizzle the pine nuts with olive oil and then toast on the flattop, flipping midway, about 2-3 minutes or until lightly toasted.
Finely chop the parsley, drizzle with olive oil and continue to chop. Add to the cherry tomatoes. Add the pomegranate seeds and mix. Chop the green olives and add to the bowl, then add the pine nuts. Drizzle with more olive oil and mix.
Remove the eggplants from the smoker and place on the flattop. Using a heavy metal spatula, smash the eggplants and allow to sear on both sides. Transfer to the elevated rack to get some nice grill lines then remove from the heat.
In a small bowl add the paprika, sesame seeds, and 2 tbsp olive oil and mix.
On a large plate or platter, spread the garlic feta yogurt and place the eggplant on top, leaning one on the other. Drizzle with the paprika and sesame seed oil and top with the pine nut, pomegranate and olive mixture, season with salt and drizzle with honey and serve.