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Name: Spicy Eggplant Salad (Bonjan) From Afghanistan
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: Afghan
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Spicy Eggplant Salad (Bonjan) From Afghanistan

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

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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Nutrition

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Serving Size: 1 Serving (4558g)
Recipe Makes: 1 servings

Calories: 3996
Calories from Fat: 3094 (77%)

Amt Per Serving		% DV

	Total Fat 343.8g	458 %
	Saturated Fat 28.2g	141 %
	Monounsaturated Fat 197.7g
	Polyunsanturated Fat 101g
Cholesterol 0mg		0 %
Sodium 13513.4mg		466 %
Potassium 12321.9mg		324 %
Total Carbohydrate 236.5g		70 %
	Dietary Fiber 97.3g	389 %
	Sugars, other 139.2g
Protein 50.8g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3996

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