Free Recipe Bonjan Salat (Spicy Eggplant Salad) 2
Recipe Type: Free Recipes
Recipe Preparation: simmer
Cooking Ingredients for Bonjan Salat (Spicy Eggplant Salad) 2 Recipe
3 md Eggplants
2-1/2 ts Coarse; (kosher salt)
1/4 c Corn oil
1-1/2 c Tomato sauce
1/4 ts Pepper
1 ts Hot red chili flakes; or
-minced fresh
; chiles
2 ts Ground cinnamon
1 tb Crushed dried mint
Bonjan Salat (Spicy Eggplant Salad) 2 Preparation
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. Per serving: 120 Calories (kcal); 7g Total Fat; (49% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 283mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 8
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