Bonjan Salat (Spicy Eggplant Salad)

Ingredients

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.

Nutrition Facts

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