Bonjan Salat (Spicy Eggplant Salad, Afghanistan)

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Bonjan Salat (Spicy Eggplant Salad, Afghanistan)

 

3 medium eggplants

2 1/2 teaspoons kosher salt

1/4 cup corn oil

1 1/2 cups tomato sauce

1/4 teaspoon pepper

1 teaspoon hot red chili flakes, or minced fresh

chiles

2 teaspoons ground cinnamon

1 tablespoon crushed dried mint

 

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.

 

 

 

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