Grilled Eggplants With Cumin Yogurt Sauce

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon curry powder
• 1/2 teaspoon crushed red pepper
• Four 6-ounce Japanese eggplants, halved lengthwise
• 1 1/2 cups plain yogurt
• 1/2 cup coarsely chopped basil
• 1 1/2 teaspoons ground cumin
• 1 garlic clove, minced
• 1/2 teaspoon finely grated lemon zest
• Salt and freshly ground pepper

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