Spicy Eggplant Salad (Bonjan) From Afghanistan

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Try this Spicy Eggplant Salad (Bonjan) From Afghanistan recipe, or contribute your own. "Spicy" and "Afghan" are two tags used to describe Spicy Eggplant Salad (Bonjan) From Afghanistan.


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3 md Eggplants
2 1/2 ts Coarse; (kosher salt)
Minced fresh chiles
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

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.

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

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