Grilled Eggplants With Cumin Yogurt Sauce

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1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon soy sauce

1 teaspoon curry powder

1/2 teaspoon crushed red pepper

Four 6-ounce Japanese eggplants, halved lengthwise

1 1/2 cups plain yogurt

1/2 cup coarsely chopped basil

1 1/2 teaspoons ground cumin

1 garlic clove, minced

1/2 teaspoon finely grated lemon zest

Salt and freshly ground pepper

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