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Ingredients
Ingredients 2 cloves garlic, crushed 1 tablespoon vegetable oil 2 teaspoons ground cumin 8 baby eggplants (aubergines), sliced in half lengthwise Yoghurt sauce 3/4 cup/155 g /5 oz natural yoghurt 2 tablespoons chopped fresh coriander 2 tablespoons chopped fresh mint

Instructions
Method 1. Place garlic, oil and cumin in a small bowl and whisk to combine. Brush oil mixture over cut sides of eggplant (aubergines). 2. Thread eggplant (aubergines) onto lightly oiled skewers and cook on a hot grill or under a preheated hot grill for 4 minutes each side or until tender. 3. To make sauce, place yoghurt, coriander and mint in a small bowl and mix to combine. Serve sauce with hot kebabs. Note: For a complete meal, accompany this dish with pitta bread and a salad. Serves 4