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| RECIPE FOR BONJAN SALAT (SPICY EGGPLANT SALAD) |
Title: Bonjan Salat (spicy Eggplant Salad)
Category: Afghan Vegetarian
Serves: 8
Ingredients:
| 3.00 | md | Eggplants | | 2.50 | ts | Coarse (kosher salt) | | 0.25 | c | Corn oil | | 1.50 | c | Tomato sauce | | 0.25 | ts | Pepper | | 1.00 | ts | Hot red chili flakes, | | | or minced fresh chiles | | 2.00 | ts | Ground cinnamon | | 1.00 | tb | Crushed dried mint |
Instructions:
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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