Preheat oven to 200°C. Cut eggplant lengthways into 2cm slices, then cut each slice into batons.
Combine oil, spices and salt in a large, shallow bowl and mix well. Add eggplant to bowl and coat well with spices.
Place eggplant batons on a lined baking tray and roast for 25–30 minutes, turning halfway.
Let cool for 2min and then serve.
Serve with your favourite sauce and or as an accompaniment to a Summer salad.