Seared Curried Eggplant with Spicy Yogurt Sauce

Seared Curried Eggplant with Spicy Yogurt Sauce 2 Eggplants, cut lengthwise, 1/2-inch-thick slices Kosher salt 1/4 cup of  Rice vinegar 3 Cloves garlic 1 tablespoon Peeled, chopped fresh ginger 2 Shallots, chopped 1/2 cup + 2 tablespoons vegetable oil 1/2 cup of  Coconut milk 1 1/2 tablespoon of Curry powder; toasted 2 teaspoons of Chile paste 1 teaspoon of  Chopped cilantro SPICY YOGURT SAUCE 2 Cloves garlic, chopped 1 tablespoon of peeled, chopped fresh ginger 1 cup of plain yogurt 1 teaspoon of Ground toasted cumin seeds 1 teaspoon of Chile paste plus additional; Soy sauce 1/4 cup of Olive oil To prepare the eggplant, salt the slices and let drain on paper towels for about 10 minutes. Put the vinegar, garlic, ginger, and shallots in a medium bowl and stir. Add the oil and coconut milk and whisk to mix. Add the curry, chile paste, and cilantro and mix well. Place the eggplant in a large bowl and pour the marinade over it. Marinate for at least 30 minutes. Meanwhile, prepare the sauce. Put the garlic, ginger, and yogurt in a medium bowl and whisk together. Add the remaining ingredients and mix well. Place in the refrigerator until ready to use. Preheat the oven to 150ºF. Heat 1 tablespoon of the oil in a large nonstick sauté pan over high heat until smoking hot. Add as many eggplant slices as will fit in the pan without overcrowding. Brown the slices well on both sides until the eggplant is tender, 2 to 3 minutes per side. Transfer to a plate and place in the oven to keep warm, then repeat with the remaining eggplant. If needed, add the remaining oil during the cooking process. Place the eggplant on a serving platter, drizzle with the sauce, and serve. Serving Size: 4 Converted by MC_Buster. Per serving: 304 Calories (kcal); 23g Total Fat; (64% calories from fat); 6g Protein; 23g Carbohydrate; 8mg Cholesterol; 42mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.