Ingredients
2 medium eggplants (1 to 1 1/4 pounds each), cut into at least twelve 3/4-inch rounds
Kosher salt
3/4 teaspoon whole cumin seeds
1/3 cup safflower oil, plus more for baking sheet
2 cloves garlic, grated (2 teaspoons)
1 2-inch piece ginger, peeled and grated (2 tablespoons)
1/2 cup Greek yogurt
2 to 3 small tomatoes, cut into twelve 1/4-inch slices
Cilantro leaves, for serving
Preparation
Preheat oven to 425 degrees with racks in top and center. Sprinkle eggplants generously with salt; arrange in a single layer on a wire rack set over a rimmed baking sheet. Let stand 30 minutes.
Meanwhile, in a skillet over medium-high, toast cumin seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. Stir together with 2 teaspoons oil, garlic, ginger, and 1/2 teaspoon salt.
Rinse eggplants; pat dry with paper towels. Brush baking sheet generously with oil. Brush eggplants on both sides with remaining oil; season lightly with salt. Arrange in a single layeron sheet and roast on center rack, flipping once, until tender and golden brown, 40 to 45 minutes. Spread about 1/2 teaspoon garlic-ginger mixture over each slice; roast 5 minutes more. Remove; adjust oven to broil.
Divide yogurt among eggplant slices, spreading over tops. Top each with a tomato slice; season with salt. Broil on top rack until just beginning to brown, 1 to 2 minutes. Stack slices three-high, layering cilantro between each. Serve, garnished with more cilantro.
