Cut brinjal into thick round slices and place them in a bowl. Add ginger-garlic paste, red chilli powder, turmeric powder, salt and lemon juice and mix well so that the masala coats all the slices. Set aside to marinate for 5 minutes.
Heat oil in a non-stick pan.
Spread poppy seeds on a plate. Coat each marinated brinjal slice with poppy seeds and place them in the pan. Cover and cook on medium heat, flipping sides till evenly golden.
Transfer onto a serving plate and serve hot.