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.
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
- 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
- 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.
- Combine all the ingredients for the marinade.
- Place the aubergine steaks in a baking dish, without overlapping, and pour over the marinade.
- Leave to stand for about 30 minutes.
- 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.