Dried Mint crushed
This dish is also known as Bonjan
Slice the eggplants crosswise into 1 1/2 inch pieces. Sprinkle 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. This salad can remain in the refrigerator for several days.
Donya E. | April 1st, 2022