Roasted Eggplant with Curried Yogurt Sauce

We have had a bumper crop of eggplant this year, with the plants reaching waist high and the eggplant kept growing up to and including the day that we had a frost. So of course it is time to explore the Ottolenghi eggplant repertoire of serving options. 3 large eggplants 5 tbsp olive oil divided 1 cup greek yogurt 2 tsp curry powder divided 1/4 tsp turmeric, ground 1 lime zested and juiced 1 large onion sliced thin 1/4 cup sliced almonds 1/2 tsp cumin seeds 1/2 tsp coriander seeds 1/2 cup pomegranate seeds salt to taste pepper to taste Method Preheat oven to 450 degrees F. Peel the eggplant in alternating strips. Cut into 3/4″-1″ thick slices. Place slices in a large bowl and toss with the olive oil and salt and pepper, to taste. Lay slices on parchment lined baking sheets. Bake for 35 or so minutes until soft and golden brown. Leave to cool. In a small bowl, mix the yogurt with 1 teaspoon curry powder, turmeric, lime juice and zest and salt and pepper to taste. Set aside in refrigerator. Heat a large pan over medium-high heat. Add 2 tablespoons olive oil and the onions. Saute’ for about 8 minutes, stirring often, until caramelized and golden brown, lowering heat as needed to prevent burning. Add 1 teaspoon curry powder and the almonds. Season with salt and pepper. Cook for another 2 minutes to toast the almonds. Heat a small frying pan over medium heat. Add the cumin and coriander seeds. Toast for a few minutes, stirring constantly, until fragrant. Lightly crush in a mortar and pestle or a spice grinder. To plate, arrange a few slices of eggplant on a plate. Spoon some of the yogurt sauce over them, top with the onions and garnish with pomegranate seeds and toasted spices.