Grilled Eggplant Slices with Yogurt Sauce

Ingredients

Marinade

2 tbsp red wine vinegar
1 tbsp dijon mustard
1 1/2 tbsp sugar
1 1/2 tsp salt
2 tbsp Tabasco (can substitue 1/8 tsp of cayenne like I did since I didn't have Tabasco)
2 tbsp finely chopped, peeled fresh ginger
1 tbsp ground cumin seeds
1 tbsp finely chopped garlic
4 tbsp tomato juice (canned will do) or chopped up tomatoes
4 tbsp chopped fresh cilantro
2 tbps olive or canola oil

also need:
one large, 1 1/4 pound eggplant
1/8 tsp salt
1/8 tsp cayenne pepper
4-5 leaves fresh mint, finely chopped
1/2 c plain yogurt

Put all ingredients for the marinade into blender/food processor and blend until smooth. Pour into large bowl. Cut eggplant crossways into 1/2 inch think round slices and add to the bowl w/ marinade. Toss to coat with marinade. Cover and refigerate overnight, turning the eggplant pieces over a few times whenever it's convenient. Heat the broiler, lift the slices out of the bowl, leaving a light coating of the marinade on them, and lay in single layer in broiling tray. Broil 4-5 inches from the heat for 7-8 minutes a side, moving the slices around so they brown evenly.
Add the salt, cayenne and mint to the yogurt and mix. When serving, put a dollop of yogurt on top of each eggplant slice.