Bonjan Salat - Spicy Eggpant Salad
Categories: Salad, Afghani, Central Asian, Ethnic, Vegetable, Ethnic, Sidedish
Yield: 8 servings
3 ea Eggplants
2 1/2 tb Sea Salt
1/4 c Corn oil
1 1/2 c Tomato sauce
1/4 tb Pepper
1 tb Hot red chili flakes
2 tb Ground cinnamon
1 tb Crushed dried mint
Slice eggplants crosswise into 1 1/2" thick pieces.
Sprinkle with 2 ts coarse salt then allow to stand for 15 mins.
Rinse eggplants under cold water & dry well on a towel.
Heat oil in a skillet & lightly brown eggplant slices over med-heat for 3 mins.
Remove & put into a serving bowl.
Cool & place into tomato sauce, pepper, chile, cinnamon, mint & 1/2 ts salt.
Simmer over low heat for 10 mins.
Pour this over eggplant then refrigerate until ready to use.
This salad can remain in refrigerator for 3 days.
ORIGIN: Mira Mussuf, Kabul-Afghanistan, circa 2001