Welcome Guest ( Log In | Register )

Reply to this topicStart new topic
> Bonjan Salat, Spicy Eggplant Salad
post Jul 20 2007, 09:16 PM
Post #1


Group: Members
Posts: 2,017
Joined: 24-January 03
From: Indiana
Member No.: 51

3 medium eggplants
2-1/2 teaspoons coarse (kosher salt)
1/4 cup canola oil
1-1/2 cups tomato sauce
1/4 teaspoon pepper
1 teaspoon hot red chili flakes, or minced fresh chiles
2 teaspoons ground cinnamon
1 tablespoon crushed dried mint

Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 tablespoons coarse salt and let stand for 15 minutes. Rinse eggplants under cold water, which removes the bitter taste, rinse, 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, chile, cinnamon, mint and 1/2 tablespoon salt, if wanted, 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.
Go to the top of the page
+Quote Post

Reply to this topicStart new topic
1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
0 Members:


Lo-Fi Version Time is now: 17th March 2018 - 08:14 PM