Bonjan Salat (spicy Eggplant Salad) Recipe

Ingredients

Directions

1. Slice the eggplants crosswise into 1 1/2 inch thick pieces.
2. Sprinkle them with 2 t. 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.
3. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.
4. Remove and put into a serving bowl.
5. Cool.
6. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan.
7. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.
8. Pour this over the eggplant; refrigerate until ready to use.
9. The salad can remain in the refrigerator for several days.
10. Serve cold or at room temperature.