Cut the stem off the eggplants. Cut it into thick slices.
Use a sharp knife to cut few slits on each side.
Combine the olive oil, turmeric, red chili powder, coriander, cumin and salt in a bowl.
Marinate the eggplants in the mixture for about 1 hour.
Grill the eggplant for about 3 minutes on each side. Eggplant should become soft but not overcooked.
Serve with fresh herbs on top.