Spicy Eggplant Salad (Bonjan) From Afghanistan

Ready in 1h

Try this Spicy Eggplant Salad (Bonjan) From Afghanistan recipe, or contribute your own.


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

Original recipe makes 1 servings



Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle them with 2 tsp. 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 tsp. 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. Yield: 8 servings. Recipe by Nancy Berry Per serving: 962 Calories (kcal); 58g Total Fat; (49% calories from fat); 19g Protein; 114g Carbohydrate; 0mg Cholesterol; 2266mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Alert editor   
Calories Per Serving: 3996 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Spicy Eggplant Salad (Bonjan) From Afghanistan. Be the first to review it!

Rating (optional):

sign in to add your comment

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free