Bonjan Salat

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Yield: 8 servings



  1. Slice the eggplants crosswise into 1½ inch thick pieces.
  2. Sprinkle them with 2 tsp coarse salt and let stand for 15 minutes.
  3. Rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel.
  4. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.
  5. Remove and put into a serving bowl.
  6. Cool.
  7. Put the tomato sauce, pepper, chile, cinnamon, mint and ½ tsp salt, if wanted, in a pan.
  8. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.
  9. Pour this over the eggplant; refrigerate until ready to use.
  10. The salad can remain in the refrigerator for several days.
  11. Serve cold or at room temperature.