- 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
- 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.