Bluewater Grill chef Brad Leagy shares a barbecue recipe.

RECIPE: Brad Leahy's Chermoula Tiger Prawns with Smoked Eggplant and Radish Salad

Serves 4

Chermoula dressing
45g cumin seeds, roasted and ground
15g coriander seeds, roasted and ground
25g sweet paprika
15g ground ginger
2 garlic cloves
2 chillies
juice of 2 lemons
100ml olive oil
1/2 tsp pepper

1/2 tsp salt

Smoked eggplant
12 tiger prawn cutlets, cleaned
2 large eggplants
1/2 tsp ground cumin
3 cloves garlic, crushed
1 tsp sea salt
120ml tahini
40ml strained lemon juice
100ml extra virgin olive oil
4 radishes, finely sliced
1 frisee endive, washed

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.