Tandoori eggplant skewers

Step 1

Combine eggplant with 2 tbs salt in a bowl. Set aside for 11/2 hours. Rinse and dry well with paper towel. Thread onto skewers.

Step 2

Preheat oven to 200°C. Combine malt vinegar, yoghurt, tomato paste, spices and oil in a bowl. Brush skewers, then place skewers on a baking-paper lined baking tray. Roast, basting and turning skewers occasionally, for 30 minutes or until tender

Step 3

Increase heat to 250°C and cook for a further 5 minutes or until charred.

Step 4

Combine the onion, white vinegar, sugar and 1 tsp salt in a bowl. Set aside for 10 minutes to pickle.

Step 5

Serve eggplant skewers with pickled onion, mint and lime to squeeze over.