Filed Under Course Base Level Time Method Ethnicity
Vegetables Main Dish Eggplant Intermediate 30 Minutes Stove Top Afghanistan Afghanistan
Tips and Hacks

Don't throw pasta up against the wall to see if it's cooked. That's a myth and makes the wall hard to clean.

Spicy Eggplant Salad
Shared by: Keldon C.

3 medium Eggplants
2 1/2 teaspoons Kosher Salt coarse
1/4 cup Corn Oil
1 1/2 cups Tomato Sauce
1/4 teaspoon Pepper
1 teaspoon Red Pepper Flakes
2 teaspoons Cinnamon ground
1 tablespoon Mint dried, crushed

Additional Info: Also Known As Bonjan

Slice the eggplants crosswise into 1 1/2 inch pieces. Sprinkle them with 2 teaspoons of kosher salt. Let stand for 15 minutes.

Rinse eggplants under cold water, which removes the bitter taste, and dry well on a towel.

Heat the corn oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl. Set aside to cool.

Put the tomato sauce, red pepper flakes, cinnamon, mint and the remaining 1/2 teaspoon of salt in the skillet. Simmer over low heat for 10 minutes. This will be long enough to integrate the flavors.

Pour this over the eggplant; refrigerate until ready to use.

Serve cold or at room temperature.
Keldon C. 8/26/2021 10:28 pm

The salad can remain in the refrigerator for several days.

Tips and Hacks

Add uncooked rice to your salt shaker to stop the salt from forming lumps.

Cook what you eat. Love what you cook!
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