Course | Category | Base Ingredient | Prep Time | Prep Style | Difficulty |
---|---|---|---|---|---|
Lunch | Vegetables | Eggplant | 40 Minutes | Stove Top | Intermediate |
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.
Level of Difficulty: Preparation Style: Preparation Time: Process Time: Overall Time: |
Intermediate Stove Top 20 Minutes 20 Minutes 40 Minutes |