Browned Eggplant with Yogurt

Description
Pairing fried eggplant with yogurt and garlic is one of the favorite ways of serving eggplant in Iraq. It is a simple and beautiful dish, great for hot summer days.

Ingredients

 * 1 large eggplant (about 1½ pounds)
 * ¼ cup olive oil, for oven frying eggplant
 * 1½ cups plain low-fat yogurt
 * 1 clove garlic, grated
 * ½ teaspoon salt
 * ¼ teaspoon ground cumin
 * ¼ teaspoon coriander powder

Directions

 * 1) Wash eggplant, cut off stem and peel it into stripes.
 * 2) Cut crosswise into 2 parts, then cut each part lengthwise into ¼-inch-thick pieces.
 * 3) Soak eggplant pieces in warm salted water for about ½ hour.
 * 4) Put a heavy plate on the pieces to keep them submerged.
 * 5) Drain eggplant pieces.
 * 6) Brush pieces lightly with olive oil, and arrange them in a cookie sheet in one layer.
 * 7) Broil them in the oven, turning once.
 * 8) About 10 minutes.
 * 9) Mix together yogurt, garlic, salt, cumin and coriander.
 * 10) On a flat big platter, arrange eggplant pieces in a single layer (pieces may overlap a little).
 * 11) Spoon yogurt mixture all over the eggplant.
 * 12) Sprinkle with chile, and garnish with parsley and tomato.
 * 13) Serve with warm bread.
 * 14) If the amount is more than you can consume in one sitting, refrigerate eggplant pieces and yogurt in two separate containers.
 * 15) Combine and garnish just before serving.