Recipe information
Yield
6 Servings
Ingredients
1
cup plain yogurt
3
tablespoons chopped fresh mint
2
tablespoons fresh lemon juice
1
teaspoon curry powder
1
teaspoon dried crushed red pepper
2
eggplants (each about 1 pound), cut crosswise into 1-inch-thick rounds
1
/4 cup oriental sesame oil
2
tablespoons coriander seeds, cracked
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Preparation
Step 1
Mix first 5 ingredients in medium bowl; season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Step 2
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.
Step 3
Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.