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Grilled Eggplant with Yogurt Mint Sauce
- 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
Directions:View on Bon Appetit
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