Bonjan Salat (Spicy Eggplant Salad)

8 Servings

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Bonjan Salat (Spicy Eggplant Salad) Ingredients

3 md Eggplants	1/4 ts Pepper
2 1/2 ts Coarse (kosher salt)	1 ts Hot red chili flakes,
1/4 c Corn oil	2 ts Ground cinnamon
1 1/2 c Tomato sauce	1 tb Crushed dried mint

Instructions for Bonjan Salat (Spicy Eggplant Salad)

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Afghan