Place the balsamic vinegar, cumin, cinnamon, chilli flakes, oil, onions, garlic, mint, and lemon juice in a bowl and mix to combine.
Preheat the grill to high.
Dip the aubergine slices into the mixture and thread them onto the skewers tightly.
Brush the skewers with the remaining marinade and grill for 10 minutes.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.