Mark Soderstrom joins well known Adelaide chef Peter Milosevic for the first of our cooking segments this year where we'll show you some tips on how to make the most of your outdoor BBQ. Peter shows us just how easy it is to whip up mouth watering Lamb Cutlets with BBQ Baba Ganoush.

Ingredients
2 eggplants
2 garlic cloves
1/2 tsp cumin
1 tbsp tahini
2 tbsp mint, finely chopped
1 tomato, skinned, deseeded & diced
6 tbsp extra virgin olive oil
sea salt
cracked black pepper
Method
* Prick the eggplants all over with a fork and place them onto a char-grill or a hot oven, 200c for about 20 minutes. until the skin wrinkles and the flesh feels soft, turn them half way through cooking.
* Slice open the eggplants and scrape the flesh into a food processor, adding all the ingredients except the oil and the seasoning. Process to form a smooth paste then gradually add the oil to soften the texture and season to taste. Served with cooked BBQ lamb cutlets.