Bonjan Salat (spicy Eggplant Salad) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 medium: Eggplants,
2 1/2 tsp: Coarse, kosher salt
1/4 cup: Corn oil,
1 1/2 cup: Tomato sauce,
1/4 tsp: Pepper,
1 tsp: Hot red chili flakes, or minced fresh chiles
2 tsp: Ground cinnamon,
1 tbsp: Crushed dried mint,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp