Coal Roasted Eggplant with Yogurt-Goat Cheese Sauce

General idea and procedure stolen from Bon Appetit Mag, Aug. 2013.

Eggplant:
Find some long tongs and solid hot pads.
Make fire.
Throw some whole eggplants in the coals.
Let them cook until the skins begin to flake off.
Remove, cool, and peel skins off. Lightly salt, and serve atop Yogurt-Goat Cheese sauce.

Yogurt-Goat Cheese Sauce:
Combine 1/2 cup greek yogurt and 4 oz. soft creamy goat cheese. Add salt to taste.
Alright, time for some unusual spices.
I'm not going to give amounts, because how much you use is really up to you, but start with 1/2 teaspoon of each if you are unsure. Toast carom seed (aka ajowain), asafoetida, and nigella seed (aka kalonji), until they become fragrant. Grind with mortar and pestle. Add to yogurt sauce. Add a bit of amchur powder. Taste. Adjust spices (or goat cheese/yogurt) as needed. Add a bit of milk if sauce is too thick (should be fairly thick). 

To serve, spread on platter, top with eggplant, and drizzle with olive oil. Garnish with coriander leaves. Serve with pita or roti.