INGREDIENTS
2 lbs
eggplants
4 tbsps
olive oil
1 tsp
ground coriander
1 tsp
cayenne kosher salt
2 tbsps
lemon juice
2 tbsps
red wine vinegar
1 1/2 cs
multicolored cherryor grape tomatoes
2 smalls
fresno chiles
1/4 c
mint leaves
1/4 c
greek yogurt
2 tbsps
milk