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Indian-Spiced Eggplant Stacks
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
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