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.
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.
