Bonjan Salat (Spicy Eggplant Salad)
Submitted by Mandolynne
Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.
YIELD
8 servingsPREP
30 minCOOK
15 minREADY
45 minHere’s the trick to perfect eggplant: salt it first.
Sprinkling those thick slices liberally and letting them sit for 15 minutes pulls out the bitterness and excess moisture, so when they hit the hot oil, they brown beautifully instead of turning soggy.
Meanwhile, you simmer a quick sauce of tomato, cinnamon, crushed chiles, and dried mint until the flavors meld into something warm and mysterious.
Pour that over the cooled eggplant and stash it in the fridge.
Serve it cold or at room temperature, and try not to eat it straight from the bowl.
Kitchen Tips
- Don’t skip the salting step. Rinse well under cold water and dry thoroughly for the best texture.
- Use a wide skillet so eggplant slices brown in one layer without steaming.
- Dried mint has a more concentrated flavor than fresh for this recipe. Crush it between your palms before adding.
- This salad keeps for several days in the fridge and tastes even better as the spices develop.
Ingredients
Directions
Slice the eggplants crosswise into 1½ inch thick pieces.
Sprinkle them with 2 teaspoon 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 ½ teaspoon 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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