Step 1

Wash the eggplant, cut off the leafy top, then thinly slice lengthways, about ¼-inch thick.

Step 2

Add the oil and all seasonings to a large dish and mix. Brush it over the eggplant slices.

Step 3

Heat a griddle pan or clamp grill (like a George Foreman grill). Place the eggplant steaks onto the hot grill and cook until soft and lightly charred, then flip and cook the other side.

Step 4

Alternatively heat a grill/grill pan/bbq/broiler and cook as above. Or, heat the oven to 200°c/400°f and bake on a tray for 25 minutes or until soft and juicy.

Step 5

Serve drizzled with any remaining marinade or even some carrot top chimichurri.