the Ingredients
For the Smoked Whipped Feta
Special Equipment
- Weber Crafted Griddle
- Weber Skewers
- Weber Gas Smoker Box or charcoal wood chunks
- Blender or food processor
- Pestle and mortar
Instructions
Smoky harissa-glazed aubergine, blackened peppers and cool smoked whipped feta layered onto warm flatbreads and finished with crunchy pistachio dukkah, pomegranate and fresh herbs. A vibrant Middle Eastern-inspired barbecue dish packed with texture, smoke and bold flavour.
- Prepare the grill for direct heat cooking at 200–230°C. If using a gas barbecue, preheat the smoker box with a handful of wood chips until lightly smoking. If using charcoal, add a small chunk of fruit wood to the coals.
- Place the feta into a heatproof dish and smoke indirectly for 15–20 minutes until lightly bronzed and aromatic.
- Transfer the smoked feta to a blender with the Greek yoghurt, olive oil, garlic, lemon zest and lemon juice. Blend until smooth and creamy. Season with black pepper and chill.
- To make the pistachio dukkah, toast the coriander seeds, cumin seeds and fennel seeds in a dry pan for 1–2 minutes until fragrant. Roughly crush in a pestle and mortar, then mix with the pistachios, sesame seeds, salt, pepper and dried mint. Set aside.
- In a bowl, mix the harissa, olive oil, smoked paprika, cumin and pomegranate molasses. Add the aubergine and coat well. Thread onto skewers.
- Prepare the garnishes by slicing the cucumber, tomatoes and red onion and roughly chopping the parsley and mint.
- Place the Weber Crafted Griddle onto the barbecue and preheat.
- Grill the harissa aubergine skewers over direct heat for 12–15 minutes, turning regularly until tender and lightly charred.
- Add the peppers and onion to the hot griddle with a drizzle of oil and cook for 8–10 minutes until softened and blackened around the edges.
- Warm the flatbreads on the griddle for 1–2 minutes until soft and lightly toasted.
- Spread a generous layer of smoked whipped feta across each flatbread.
- Top with charred peppers, onion and grilled harissa aubergine.
- Finish with diced cucumber, tomatoes, sliced red onion, pomegranate seeds, fresh mint, parsley, a generous sprinkle of pistachio dukkah and a drizzle of pomegranate molasses.
- Fold, slice or serve open and enjoy immediately.
- Weber Tip: Adding a small amount of smoke to the feta transforms the whole dish, bringing subtle barbecue depth while the pistachio dukkah adds crunch and warm spice to every bite.
IN THE KITCHEN
AT THE GRILL/BARBECUE
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