Spicy Eggplant Salad (Bonjan) From Afghanistan--The Platinum Recipes Collection

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Spicy Eggplant Salad (Bonjan) From Afghanistan

Categories: Indian, Afghan, Salads
Yield: 1 servings

3 md Eggplants
1/4 ts Pepper
2 1/2 ts Coarse (kosher salt)
1 ts Hot red chili flakes, or Minced fresh chiles
1/4 c Corn oil
2 ts Ground cinnamon
1 1/2 c Tomato sauce
1 tb 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.

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