BONJAN SALAT (AFGHAN SPICY EGGPLANT SALAD)
* 3 md Eggplants
* 2 1/2 tablespoons of Coarse Salt
* 1/4 cup Corn oil
* 1 1/2 cup Tomato sauce
* 1/4 tablespoons of Pepper
* 1 tablespoons of Hot red chili flakes - or minced fresh chiles
* 2 tablespoons of Ground cinnamon
* 1 tablespoons of Crushed dried mint
Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. 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 1/2 t. 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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