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Bonjan Salat (Spicy Eggplant Salad)

 

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

3 medium eggplant
*
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 leaves
crushed dried

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

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 7979% of calories 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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