Preheat grill. In a food processor combine almonds, coriander, garlic, honey, lemon juice, salt and pepper. With machine running add yogurt, a little bit at a time. Stir in parsley and cilantro by hand. Adjust seasonings to taste. Brush eggplant with oil and season generously with salt and pepper. Grill 3 minutes on each side. Serve with a generous drizzle of sauce, garnished with chopped tomatoes.
Yield: 2 servings (About 1 1/4 cups of sauce)