Recipe Archives->Middle Eastern->Eggplant Salad 01

BONJAN SALAT (SPICY EGGPLANT SALAD) 
Serves 8

3 md eggplants 
2 1/2 teaspoons salt 
1/4 cup oil 
1 1/2 cup tomato sauce 
pepper 
1 teaspoon red pepper flakes or minced fresh chiles 
2 teaspoons ground cinnamon 
1 tablespoon chopped fresh mint 

Slice the eggplants crosswise into 1 1/2 inch thick pieces. 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.  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.

Printable version: eggplant-salad01.txt.