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Grilled Eggplant With Yogurt-Mint Sauce


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  • 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 - (abt 1 lb ea) cut crosswise
  • into 1"-thick rounds
  • 1/4 cup oriental sesame oil
  • 2 tablespoons coriander seeds cracked


Servings 6


Step 1

Mix first 5 ingredients in medium bowl; season with salt and pepper. (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.

This recipe yields 6 servings.

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