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Bonjan Salat

Source of Recipe

Shell


Recipe Introduction

(a spicy eggplant salad from Afganistan)

Recipe Link: www.yumyum.com/recipe.htm?ID=9420

List of Ingredients

3 med Eggplants
2 1/2 ts Coarse (kosher) salt
1/4 c Corn oil [ed.--personally, I'd use olive,
walnut or (even better!) sunflower-seed oil.]
1 1/2 c Tomato sauce, chunky fresh type if possible
1/4 ts Pepper
1 ts Hot red chile flakes, or minced fresh chiles
1/2 ts Ground cinnamon [orig. called for 2 ts.,
which seems like overkill to me.)
1 Tb Crushed dried mint



Recipe

Slice the eggplants crosswise into 1 1/2"-thick pieces.
Sprinkle with 2 ts. coarse salt and let stand for 15 minutes. Rinse under cold water, which removes the bitter taste. Dry well on a towel.
Heat oil in a skillet and lightly brown eggplant slices over
moderate heat for 3 min. Remove and put in a serving bowl.
Let cool.
Put tomato sauce, pepper, chile, cinnamon, mint and 1/2 ts.
more salt, if wanted, in a pan. Simmer over low heat for 10 minutes to integrate flavors.
Pour over eggplant; refrigerate until ready to use.
This salad can remain in the refrigerator for several days.
Serve cold or at room temperature.