Peel and crush the garlic. Peel and grate the ginger.
Make a marinade by mixing the yogurt with the cayenne pepper, paprika, garam masala, turmeric, ground cumin, crushed garlic and grated ginger. Season with a little sea salt.
Wash the aubergines and cut them lengthways, almost in half but not right the way through so they open like a book. Score the cut sides with a knife to form a criss-cross pattern. Rub the marinade into the scored sides and all over the skins. Chill for at least one hour.
Barbecue over medium hot charcoal for 10 minutes on each side.
Serve with naan bread and a mixed salad of chickpeas and cherry tomatoes.
These aubergines pack a real flavor punch, couldn’t be easier to prepare and are great for the barbecue.