Ingredients
3
tbsp chopped fresh mint
1
tsp dried crushed red pepper
2
eggplants (each about 1 pound), cut crosswise into 1-inch-thick rounds
1/4
cup oriental sesame oil
2
tbsp 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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