Grilled Eggplant with Indian Spices

I pulled this from the internet, looking for something a little more interesting than the usual grilled eggplant. It's just a spicy tomato coating -- gives it a nice little something. We served it with lamb burgers. Bet it would be good cold in a salad, too.

1 eggplant, sliced into 1/4 inch slices

½ tsp Ground coriander
1½ tsp Ground cumin
1 tsp Turmeric
¼ tsp Cayenne

3 tbsp Oil
1/4 tsp Mustard seeds
1/2 tsp Fennel seeds
1 tsp Minced ginger
1 tsp Minced garlic

1 large chopped tomato

Salt, to taste

Brush eggplant slices with oil and grill, turning once, until lightly browned and soft.

In a small bowl, mix cumin, coriander, cayenne pepper, turmeric and salt.

Heat oil in a skillet. Sputter fennel and mustard seeds, add tomatoes, ginger, garlic, and all the dry spice ingredients. Over low heat, cook until the mixture thickens. Add grilled eggplant slices, coat them well. Serve hot with Indian bread.

Note: the sauce can be made ahead of time and refrigerated until needed, and reheated on the grill while you're grilling the eggplant.