Salad (Bonjan) from Afghanistan
Recipe by Nancy Berry
Slice the eggplants crosswise into 1,5 inch thick pieces.
- 3 medium-sized eggplants
- 1/4 tsp. pepper
- 2,5 tsp. coarse (kosher salt)
- 1 tsp. hot red chili flakes, or minced fresh chiles
- 1/4 cup corn oil
- 2 tsp. ground cinnamon
- 1,5 cups tomato sauce
- 1 tbs. crushed dried mint
Sprinkle them with 2 tsp. 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.
Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 tsp.
salt, if wanted, in a pan.
Simmer over low heat for 10 minutes, which is long enough to integrate
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.
Yield: 8 servings.