Bluewater Grill chef Brad Leagy shares a barbecue recipe.RECIPE: Brad Leahy's Chermoula Tiger Prawns with Smoked Eggplant and Radish Salad
Serves 4Chermoula dressing
1/2 tsp saltSmoked eggplant
1 cup flat leaf parsley
To make the dressing blend all ingredients to a smooth paste, then using 3tbsp of the paste, marinate the prawns at least 1 hour before cooking.
To make the eggplant, chargrill eggplants over a direct flame until skin has blackened. Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully. Squeeze the flesh to remove any bitter juices.
Blend warm eggplant to a smooth paste in a food processor with cumin, garlic, salt, tahini and lemon juice.
With motor still running slowly drizzle in olive oil. Toss radish, endive and parsley together to make a salad.
Grill the marinated prawns on the barbecue until cooked, place a dollop of the smoked eggplant in the centre of the plate and flatten out slightly with the back of a spoon.Arrange the prawns on top of the eggplant, then place the salad on top of the prawns and drizzle with chermoula dressing.
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