Grilled Tandoori Eggplant

Cooked eggplant isn’t pretty. Cursed with the color of putty, and with pulp that’s bland tasting at best, this perennial wallflower is crying out for a gilding of tandoori. Here a rich, thick tandoori marinade enrobes slices of eggplant with Indian spices in a rich yogurt mask. The eggplant emerges from the grill gleaming gold and heady with aromas. It is topped with a splash of orange juice and crisp fresh scallion for contrast.