Bonjan Salat

Description

Yield: 8 servings

Ingredients

• 3 medium eggplants
• 2½ teaspoons coarse salt; (kosher salt)
• ¼ cup corn oil
• 1½ cups tomato sauce
• ¼ teaspoon pepper
• 1 teaspoon hot red chili flakes or 1 teaspoon minced fresh chiles
• 2 teaspoons ground cinnamon
• 1 tablespoon dried mint; crushed

Procedures

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.