Bonjan Salat (Spicy Eggplant Salad) Recipe

1. 1

   Slice the eggplants crosswise into 1 1/2 inch thick pcs.

2. 2

   Sprinkle them with 2 teaspoon coarse salt and let stand for 15 min.

3. 3

   rinse eggplants under cool water, that removes the bitter taste, rinse, and dry well on a towel.

4. 4

   Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 min.

5. 5

   Remove and put into a serving bowl.

6. 6

   Cold.

7. 7

   Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 teaspoon salt, if wanted, in a pan.

8. 8

   Simmer over low heat for 10 min, that is long sufficient to integrate the flavors.

9. 9

   Pour this over the eggplant; chill till ready to use.

10. 10

    The salad can remain in the refrigerator for several days.

11. 11

    Serve cool or possibly at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.