1 cup plain yogurt (goat yogurt, if you are lactose intolerant)
3 tbsp. chopped Dried Spearmint
2 tbsp. fresh lemon juice
1 tsp. Madras Curry powder
1 tsp. Chili Marash
2 eggplants (each about 1 pound), cut crosswise into 1-inch-thick rounds
1/4 cup oriental sesame oil
2 tbsp. coriander seeds, cracked
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- Mix first 5 ingredients in medium bowl; season with salt and pepper. The sauce can be made 1 day ahead. Cover and refrigerate.
- Prepare barbecue (medium-high heat). Rub eggplant rounds on both sides with sesame oil.
- Sprinkle with coriander, salt, and pepper. Grill until slightly charred, about 6 minutes per side.
- Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.