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Spicy Eggplant Salad (Bonjan) From Afghanistan

afghan, indian, salads

3 medium eggplants
1/4 teaspoon pepper
2 1/2 teaspoon coarse (kosher salt)
1 teaspoon hot red chili flakes, or
1 minced fresh chiles
1/4 cup corn oil
2 teaspoon ground cinnamon
1 1/2 cup tomato sauce
1 tablespoon crushed dried mint

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

Yield: 1 servings

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