Bonjan Salat (Spicy Eggplant Salad)
Yield
8 servingsPrep
30 minCook
15 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
eggplant
|
*
|
| 2 ½ | teaspoons |
kosher salt
|
|
| ¼ | cup |
corn oil
|
|
| 1 ½ | cups |
tomato sauce
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
red pepper flakes
or minced fresh chiles |
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | tablespoon |
mint leaves
crushed dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
eggplant
|
*
|
| 13 | ml |
kosher salt
|
|
| 59 | ml |
corn oil
|
|
| 355 | ml |
tomato sauce
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
red pepper flakes
or minced fresh chiles |
|
| 1E+1 | ml |
cinnamon
ground |
|
| 15 | ml |
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.
