1/4 cup sesame oil
2 tablespoons curry powder
freshly ground black pepper
3 tablespoons chopped fresh mint leaves
Prepare grill to medium-high heat. Rub the eggplant rounds on both sides with sesame oil. Then sprinkle with curry powder, salt, and pepper. Grill until slightly charred, about 6 minutes per side. Sprinkle with mint to serve.