Ottolenghi-inspired Eggplant

Ottolenghi-inspired Eggplant 

2 medium eggplants, 

olive oil to brush on the eggplant

1 small container (6 oz) Greek yogurt

1/2 tsp. turmeric

1/2 tsp. cumin

1/4 tsp. mustard seeds

1/4 tsp. coriander seeds

salt, pepper to taste

toasted pine nuts

pomegranate seeds

cilantro leaves

I peel eggplant "stripes" leaving on some of the skin. Cut into 1/4 inch slices and grill, brushing each slice of eggplant with some olive oil. If you don't have a grill, place the eggplant slices on a cookie sheet that's been greased with olive oil. Brush the top side of the eggplant slices with oil. Roast in a 400 degree oven until cooked through and golden, flipping once.

Let the eggplant slices cool, and arrange on a platter. To make the sauce, grind the seeds in a mortar and pestle - or if you have a small electric coffee grinder, use that. Mix all ingredients together except the last three. Spread the sauce over the eggplant, then sprinkle on pine nuts that you've toasted a little to give some color, and some pomegranate seeds. Top with some cilantro leaves. Serve at room temperature.