Preheat Masterbuilt Gravity Series to 700 degrees Fahrenheit.
Half the eggplant lengthwise and brush all over surface areas with grapeseed oil. Rub in yellow curry on the cut side. Reserve 1 tablespoon of grapeseed oil for the Baba Ganoush.
Roast eggplant for 5 minutes on each side to obtain nice chargrill marks on cut and skin surfaces. More char on the cut side will result in a more smoke flavor but be careful not to burn the eggplant.
Rest eggplant with skin side down on the grill and smoke/roast at 450 degrees Fahrenheit for about 10 to 15 minutes or until eggplant starts collapsing.
Scrape eggplant flesh into a fine mesh strainer.
Rest for 10 minutes and allow as much moisture to leave through the strainer, gently stirring occasionally to help moisture drain.
While the eggplant rests, prepare the wonton chips.
Cut wonton wrappers in half into 2-to-3-inch triangles.
Deep fry in Dutch oven until golden brown on the Gravity Series at 375 degrees Fahrenheit.
Rest on paper towels to dry and cool until ready to serve.
Transfer eggplant flesh to a mixing bowl, add all non-garnish ingredients and stir with a fork until a creamy paste is obtained.
- 3 whole cloves garlic - minced
- 1 shallot - minced
- 2 tablespoons lemon juice
- 4 teaspoons yellow curry powder
- 1/4 teaspoon toasted sesame seeds
- 1/4 cup tahini
- 1/4 teaspoon salt
- 1/4 teaspoon dried crush Chinese chili flakes
Pour into a serving vessel, garnish with green onion, cilantro, peanuts, chili flakes and sesame seeds and serve with wonton chips, sliced cucumber, and lemon wedges.