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Grilled Brinjal

Serves four


  • One large brinjal (aubergine)
  • Drizzle mustard and rape seed oil
  • Juice lemon
  • 1/2 tsp pure curry powder
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground jeera (cumin)
  • Salt to taste
  • One crushed green chilli
  • Couple of garlic cloves crushed
  • Some fresh coriander chopped (reserve some for garnish)


Cut the brinjal in quarters and soak in water for about 5 minutes. In a bowl add all the ingredients and mix well. Add the brinjal to the mixture and mix well covering the brinjal pieces. Leave in the fridge for about 10 minutes to rest. BBQ or grill for a couple of minutes on each side until the brinjal is just cooked. Sprinkle with chopped fresh coriander and serve immediately with a fresh salad.