Grilled Eggplant Slices with Yogurt Sauce

• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons salt
• 2 tablespoons Tabasco Sauce
• 2 tablespoons finely chopped, peeled fresh ginger
• 1 tablespoon ground cumin seeds
• 1 tablespoon finely chopped garlic
• 4 tablespoons tomato juice (canned will do) or chopped-up tomatoes
• 4 tablespoons chopped fresh cilantro
• 2 tablespoons olive or canola oil
• One large, 1 1/4-pound eggplant
• 1/8 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 45 leaves fresh mint, finely chopped
• 1/2 cup plain yogurt

1. Put all the ingredients for the marinade into a blender and blend until smooth.
2. Pour into a large bowl.
3. Cut the eggplant crossways into 1/2-inch-thick, round slices and add to the bowl with the marinade.
4. Toss to coat slices with the marinade.
5. Cover and refrigerate overnight, turning the eggplant pieces over a few times whenever it is convenient.
6. Heat the broiler.
7. Lift the slices out of the bowl, leaving a light coating of the marinade on them, and lay them in a single layer in a broiling tray.
8. Broil 45 inches from the heat for 78 minutes a side, moving the slices around so they brown evenly.
9. Add the salt, cayenne, and mint to the yogurt and mix.
10. When serving, put a dollop of yogurt on top of each eggplant slice.

red wine vinegar, mustard, sugar, salt, tabasco sauce, ginger, ground cumin, garlic, tomato juice, fresh cilantro, olive, eggplant, salt, cayenne pepper, mint, plain yogurt

Taken from www.epicurious.com/recipes/food/views/grilled-eggplant-slices-with-yogurt-sauce-373733 (may not work)