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Bonjan Salat (Spicy Eggplant Salad)

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

15 min

Ready

45 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 medium eggplant
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2 ½ teaspoons kosher salt
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¼ cup corn oil
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1 ½ cups tomato sauce
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¼ teaspoon black pepper
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1 teaspoon red pepper flakes
or minced fresh chiles
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2 teaspoons cinnamon
ground
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1 tablespoon mint leaves
crushed dried
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Ingredients

Amount Measure Ingredient Features
3 medium eggplant
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13 ml kosher salt
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59 ml corn oil
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355 ml tomato sauce
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1.3 ml black pepper
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5 ml red pepper flakes
or minced fresh chiles
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1E+1 ml cinnamon
ground
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15 ml mint leaves
crushed dried
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 7979% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 742mg 31%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 11%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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