How to make Grilled Aubergine in Mint-Cinnamon Sauce

Aubergine is sometimes lovingly called the king of vegetables, and it is rightly so for the versatility; be it roasted in  baba ghanoush, or fried as begun bhaja and even enjoyed steamed in a tajine in Morocco. Still it is often not looked as a gourmet vegetable. Samar Halarnkar contributes his way of enjoying aubergine.


  • 400 gm aubergines
  • 300 gm yogurt
  • ½ tsp honey
  • 2 tbsp mint leaves , finely chopped
  • 1 tbsp parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp olive oil
  • A pinch of salt
  • ¼ tsp cinnamon powder
  • ¼ tsp cumin powder (optional)
  • 2 tbsp chopped black olives


  1. Whip the yogurt with a fork until smooth.
  2. Add all the ingredients, except the eggplant and parsley, to the yoghurt and mix well. Set aside.
  3. Slice the aubergine into thin strips, almost to papad thickness. Cut in half if it’s too large to handle.
  4. Place these aubergine strips on absorbent paper and sprinkle salt on them. When the water leaches out, pat dry.
  5. Grill in an oven on 175°C or on a hot grill pan with a little olive or sesame oil.
  6. When cooked, arrange the slices on a plate. Pour yogurt sauce over them. Dress with parsley and chopped olives

Chef at Large Member

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