Grilled Eggplant with Yogurt-Mint Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
1. Mix first 5 ingredients in medium bowl; season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
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.
3. Arrange eggplant rounds on platter. Serve with yogurt-mint sauce.
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