Bonjan Salat (Spicy Eggplant Salad)

45 minutes Prep: 30 minutes Cook: 15 minutes

79 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

3	medium	eggplants
2 1/2	teaspoons	kosher salt
1/4	cup	corn oil
1 1/2	cups	tomato sauce
1/4	teaspoon	black pepper
1	teaspoon	red pepper flakes	or minced fresh chiles
2	teaspoons	cinnamon	ground
1	tablespoon	mint	crushed dried

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.

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Nutrition Facts

Serving Size 57g

Amount per Serving

Calories 79 79% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 742mg	31%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 1.0g	1%

Vitamin A	5%		Vitamin C	11%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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