Yields 8 Portions
3 medium Eggplants
2 1/2 teaspoon Kosher salt
1/4 cup Corn oil
1 1/2 cup Tomato sauce
1/4 teaspoon Pepper
1 teaspoon Chili flakes
2 teaspoon ground Cinnamon
1 tablespoon dried Mint
Level of Difficulty:
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Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle with 2 teaspoons coarse salt and let stand for 15 minutes. Rinse eggplants under cold water, which removes the bitter taste, 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, chili flakes, cinnamon and mint, 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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