These grilled aubergine rounds make a nice side dish, especially for a barbecue party. This dish tastes best when prepared with fresh herbs. Aubergine soaks olive oil like a sponge, but donâ€™t be tempted to add loads of olive oil. A tablespoon or two should be enough. You can prepare aubergines on the grill or on a griddle pan indoors.
2 medium aubergines
1 garlic clove, crushed
2 tsp ground cumin
2 tsp fresh coriander (or 1 tsp dried ground coriander)
1 tsp chili powder
15ml / 1 tbsp olive oil
Salt and freshly ground black pepper
Fresh coriander sprigs to garnish
In a small bowl, mix together chili powder, cumin, coriander, salt and pepper. Stir in crushed garlic.
Cut the aubergine in 1cm thick rounds. Using a sharp knife, mark a cross sign on both sides of the aubergine slices. Season the aubergine with herbs mixture.
Lightly coat grill or griddling pan with olive oil. Grill the aubergine 5-7 minutes per side until softened. Garnish with coriander sprigs.