Title: Grilled eggplant with almond, yogurt and coriander sauce
 Categories: E.
      Yield: 4 Servings
 
    1/3 c  Freshly-ground almonds
    1/2 ts Ground coriander
      1    Garlic clove, finely chopped
      1 ts Honey
      1 tb Lemon juice
      1 c  Yogurt, strained
    1/4 c  Chopped parsley
    1/4 c  Chopped cilantro
           Salt and black pepper
      1 lg Eggplant or 2 small, sliced
    1/2    -inch thick
    1/2 c  Peeled, seeded, diced
           Tomatoes (tomato concassJ)
 
  Preheat grill. In a food processor combine almonds, coriander, garlic,
  honey, lemon juice, salt and pepper. With machine running add yogurt,
  a little bit at a time. Stir in parsley and cilantro by hand. Adjust
  seasonings to taste. Brush eggplant with oil and season generously
  with salt and pepper. Grill 3 minutes on each side. Serve with a
  generous drizzle of sauce, garnished with chopped tomatoes.
  
  Yield: 2 servings (about 1 1/4 cups of sauce)