Spicy Eggplant Salad
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 3 | medium | Eggplants | ||
| 2 1/2 | teaspoons | Coarse Salt | ||
| 1/4 | cup | Corn Oil | ||
| 1 1/2 | cup | Tomato sauce | ||
| 1/4 | teaspoon | Black Pepper |
Black Pepper
Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy
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|
|
| 1 | teaspoon | ot red chili flakes, or minced fresh chiles | ||
| 2 | teaspoon | Ground Cinnamon | ||
| 1 | tablespoon | Dried Mint » crushed |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 0 Minutes | 0 Minutes | 0 minutes |
Directions:
1. Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle
2. them with 2 t. coarse salt and let stand for 15 minutes. rinse
3. eggplants under cold water, which removes the bitter taste, rinse,
4. and dry well on a towel. Heat the oil in a skillet and lightly brown
5. eggplant slices over moderate heat for 3 minutes. Remove and put into
6. a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon,
7. mint and 1/2 t. salt, if wanted, in a pan. Simmer over low heat for
8. 10 minutes, which is long enough to integrate the flavors. Pour this
9. over the eggplant; refrigerate until ready to use. The salad can
10. remain in the refrigerator for several days. Serve cold or at room
11. temperature.
Submitted by Kagar K.
| December 10th, 2023
See all of Kagar K.'s Recipes.
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Keep your wooden cutting board clean and fresh, simply sprinkle coarse salt over the surface. Using a lemon half, scrub the board, letting the salt and lemon do the heavy lifting. Not only does this method clean, it also deodorizes, giving your board a fresh scent.
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