BBQ Tandoori Aubergine Salad


  1. Slice the aubergine into 1-inch slices and mix with the garlic and ginger purée in a bowl with the oil.
  2. Add the yogurt and tandoori paste and marinate for 1 hour.
  3. Whilst the aubergine is marinating, make the yogurt dressing by mixing the finely chopped onion, chopped dill with yogurt and 1 clove of crushed garlic.
  4. Place the aubergine slices on an oiled tray and cook for 6 minutes in a hot oven 220oC.
  5. Place onto a platter and dress with the yogurt dressing, diced tomato, green chilli, lime wedges and some chopped corian-der.