Spicy Eggplant Salad (bonjan) From Afghanistan Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 medium: Eggplants,
1/4 tsp: Pepper,
2 1/2 tsp: Coarse, kosher salt
1 tsp: Hot red chili flakes, or
Minced fresh chiles,
1/4 cup: Corn oil,
2 tsp: Ground cinnamon,
1 1/2 cup: Tomato sauce,
1 tbsp: Crushed dried mint,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp