Grilled eggplant with caramelized onions and curry yogurt

Peel the eggplants to create stripes of peeled vs unpeeled flesh, then cut in 2 cm thick slices. Toss in oil, salt and pepper and put on a covered oven rack and roast at 180 C for 30-40 minutes until golden and tender.
In the meantime, mix creamy yogurt with curry, tumeric and lime (fresh juice and zest or dried flakes), and set aside in the fridge.
Slice onions and caramelize in oil, adding sliced almonds and curry when done.
Toast cumin and coriander seeds in a dry hot pan, grind.
Put the eggplants on a dish, top with curried onions and yogurt sauce. Eat at room temperature.