Slice the brinjals into 1 cm thick slices and braai for five minutes on each side or until soft. Chop into rough squares and toss with chilli, garlic, olive oil, lemon juice, spring onion and coriander. Season. Cook poppadoms in the microwave until puffed. Serve with natural yoghurt, ground peppercorns and poppadoms.
Recipe by Abigail Donnelly. Courtesy of Mediclinic family. View the digital magazine here.