The sauce is a twist on raita, the cooling yogurt side dish served with spicy foods. Like all the best buffet dishes, the eggplant is equally good warm or at room temperature.
Recipe information
Yield
Makes 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
Preparation
Step 1
Mix first 5 ingredients in medium bowl; season with salt and pepper. (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.
