*  Exported from  MasterCook  *

                   Bonjan Salat (Spicy Eggplant Salad)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic                           Salads
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        Eggplants
   2 1/2  teaspoons     Coarse (kosher salt)
     1/4  cup           Corn oil
   1 1/2  cups          Tomato sauce
     1/4  teaspoon      Pepper
   1      teaspoon      Hot red chili flakes -- or minced fresh chil
   2      teaspoons     Ground cinnamon
   1      tablespoon    Crushed dried mint

Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. coarse sal
t 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 t. 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.


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