Place all of the ingredients except the eggplant in a large bowl and whisk to combine.

Cut the eggplant into 2 ½ cm (1 inch) cubes) and add the the marinade. Toss to combine and leave for 30 minutes to marinate. Meanwhile soak 8 skewers in water.

Preheat your barbecue to a medium low heat otherwise place a grill pan over a medium low heat on the stove. Thread the eggplant onto the skewers and tap to remove excess marinade.

Brush the barbecue with a little oil and grill for 5 to 7 minutes each side. If you are using a barbecue with a lid (such as the Barbeques Galore Ziegler & Brown brand of BBQs) close the lid to help the grilled eggplant cook all the way through. If you’re going the stovetop route, cover your pan with a large lid.

Remove the kebabs from the grill and brush with a little marinade and serve with remaining marinade and a crunchy salad.