Bonjan salat (spicy eggplant salad)

Yield: 8 servings

Measure Ingredient
3 mediums Eggplants
2½ teaspoon Coarse (kosher salt)
¼ cup Corn oil
1½ cup Tomato sauce
¼ teaspoon Pepper
1 teaspoon Hot red chili flakes, or minced fresh chiles
2 teaspoons Ground cinnamon
1 tablespoon Crushed dried mint

Slice the eggplants crosswise into 1½ 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 ½ 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.

FROM: NANCY BERRY (CWBJ78A)

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