Broiled baby eggplant salad with cumin, coriander and yogurt dressing

11 oz (345 g) baby eggplants (aubergine)
5 oz (155 g) cherry Tomatoes, halved
3 tablespoons Olive oil
2 tablespoons red wine Vinegar
1 clove Garlic, crushed
Salt and freshly ground black Pepper
Dressing:
1/4 cup (2 fl oz/60 ml) plain (natural) Yogurt
1/4 cup (2 fl oz/60 ml) Sour cream
1 clove Garlic
1/2 teaspoon freshly grated Ginger
1/2 teaspoon Salt
1/2 teaspoon ground Cumin
1 tablespoon finely chopped fresh coriander (cilantro), plus sprigs of coriander (cilantro) for garnish

1. Preheat the broiler (grill).
2. Using a sharp knife, slice the eggplant (aubergine) lengthwise into 3 or 4 segments, leaving the stem section intact. Fan out the slices. Brush with a little oil and broil (grill) on both sides until the eggplant is tender and slightly golden, 3-4 minutes.
3. Arrange the eggplants and the cherry Tomatoes on a serving platter. Combine the Olive oil, Vinegar, Garlic and Salt and Pepper in a small bowl. Whisk until well blended. Drizzle over the eggplants and tomatoes and allow to cool to room temperature.
DRESSING:
Combine all the dressing ingredients in a bowl and stir until thoroughly blended. Just before serving, spoon some of the dressing over the eggplant and tomatoes. Garnish with fresh coriander (cilantro) sprigs.