Cajun Aubergine Steaks

Aubergines have a spongy texture that acts as a perfect mop for flavour. Almost meaty in texture, the vegetable is good prepared over the flames, which also gives it a rich smoky flavour.


Serves 4–6


  • 2 large aubergines (brinjals), longer rather than fatter salt
  • sesame seeds
  • Cajun Marinade
    • juice of 1 lemon
    • 125 ml (1⁄2  cup) olive oil, plus extra for brushing generous pinch dried chilli flakes
    • 5 ml (1 tsp) ground cumin
    • 2.5 ml (1⁄2  tsp) smoked paprika
    • 5 ml (1 tsp) ground coriander freshly ground black pepper
    • 10 ml (2 tsp) soft brown sugar


  1. Cut each aubergine lengthways into steaks at least 3 cm thick. Sprinkle with salt and pack into a colander. Leave to stand at the sink to drain for 15 minutes. rinse well under running water and dry with paper towel.
  2. Combine all the ingredients for the marinade.
  3. Place the aubergine steaks in a baking dish, without overlapping, and pour over the marinade.
  4. Leave to stand for about 30 minutes.
  5. Spray a braai grid with non-stick cooking spray. remove the aubergine steaks from the marinade and cook over a medium fire for 5–7 minutes per side, brushing with extra olive oil. Just before serving sprinkle with sesame seeds. The steaks can be served on a hamburger roll with lettuce leaves, tomato and cucumber slices, and a dollop of chilli relish or chutney.