|2½ teaspoon||Coarse; (kosher salt)|
|1 teaspoon||Hot red chili flakes; or|
|Minced fresh chiles|
|¼ cup||Corn oil|
|2 teaspoons||Ground cinnamon|
|1½ cup||Tomato sauce|
|1 tablespoon||Crushed dried mint|
Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle them with 2 tsp. 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 ½ tsp. 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. Yield: 8 servings.
Recipe by Nancy Berry
Per serving: 962 Calories (kcal); 58g Total Fat; (49% calories from fat); 19g Protein; 114g Carbohydrate; 0mg Cholesterol; 2266mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
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