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BONJAN SALAT (SPICY EGGPLANT SALAD)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Vegetarian
Amount Measure Ingredient -- Preparation Method
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3 md Eggplants
2 1/2 ts Coarse (kosher salt)
1/4 c Corn oil
1 1/2 c Tomato sauce
1/4 ts Pepper
1 t Hot red chili flakes,
- or minced fresh chiles
2 ts Ground cinnamon
1 tb 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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