Eggplant Brochettes With Yogurt Coriander Sauce

• 1 large or four baby eggplant
• Coarse salt
• 1 cup plain yogurt
• 1 clove garlic, peeled (green part removed)
• 1/2 cup fresh coriander or basil leaves
• Lemon juice to taste
• Freshly ground pepper to taste
• 3 firm ripe tomatoes
• 1 medium onion
• 1/4 to 1/2 cup olive oil

1. Slice the eggplant in half-inch cubes.
2. If using large purple eggplant, sprinkle with salt and allow to drain for one hour.
3. Pat dry with paper towels.
4. Make the sauce.
5. Combine the yogurt, garlic and coriander in a food processor.
6. Process until smooth and season to taste with salt and pepper.
7. Set aside.
8. Preheat coals.
9. Cut the tomatoes and onion into quarters.
10. Cut the quarters in half and separate the layers of onion.
11. Thread the eggplant cubes on skewers, alternating with the pieces of tomato and onion.
12. Brush with oil and grill until done.
13. Serve the yogurt coriander sauce on the side.

four baby eggplant, salt, plain yogurt, clove garlic, fresh coriander, lemon juice, freshly ground pepper, firm ripe tomatoes, onion, olive oil

Taken from cooking.nytimes.com/recipes/10922 (may not work)