Afganistan: Bonjan salat (spicy eggplant salad)
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3 md Eggplants
2 1/2 ts Coarse (kosher salt)
1/4 c Corn oil
1 1/2 c Tomato sauce
1/4 ts Pepper
1 ts Hot red chili flakes – or minced fresh chiles
2 ts Ground cinnamon
1 tb Crushed dried mint
Instructions:
Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. 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 t. 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
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