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Bonjan Salat (spicy Eggplant Salad) Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsB3, E
    MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 md Eggplants

    2. 2 1/2 ts Coarse (kosher salt)

    3. 1/4 c Corn oil

    4. 1 1/2 c Tomato sauce

    5. 1/4 ts Pepper

    6. 1 ts Hot red chili flakes, or minced fresh chiles

    7. 2 ts Ground cinnamon

    8. 1 tb Crushed dried mint

    Instructions Jump to Ingredients ↑

    1. Slice the eggplants crosswise into 1 1/2 inch thick pieces.

    2. Sprinkle them with 2 t.

    3. coarse salt and let stand for 15 minutes.

    4. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel.

    5. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.

    6. Remove and put into a serving bowl.

    7. Cool.

    8. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t.

    9. salt, if wanted, in a pan.

    10. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.

    11. Pour this over the eggplant; refrigerate until ready to use.

    12. The salad can remain in the refrigerator for several days.

    13. Serve cold or at room temperature.

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