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Bonjan Salat (Spicy Eggplant Salad) - Afghan - 2c

a2, mideast, vegetable

3 medium eggplants
2 1/2 teaspoons coarse salt; (kosher salt)
1/4 cup corn oil
1 1/2 cups tomato sauce
1/4 teaspoon pepper
1 teaspoon hot red chili flakes OR
1 teaspoon minced fresh chiles
2 teaspoons ground cinnamon
1 tablespoon dried mint; crushed

Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel.

Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.

Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan.

Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold or at room temperature.

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Yield: 8 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.33 **
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