Top-ranked recipe named "Spicy Eggplant Salad (Bonjan) From Afghanistan"
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.
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.
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