Tips and Hacks
A teaspoon of cider vinegar will take care of too-sweet main dishes or vegetables.
Spicy Eggplant Salad
/ Cuisine: Afghan


Qty unit Ingredient
3 medium
2 1/2 teaspoons
1/4 cup
1 1/2 cups
1/4 teaspoon
1 teaspoon
2 teaspoons
1 tablespoon


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

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Any scraps left over after cutting dough can be sprinkled with sugar, then baked at 350°F, for a tasty snack.