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Bonjan Salat (Spicy Eggplant Salad)

Bonjan Salat (Spicy Eggplant Salad) is built on Coarse, Corn Oil, Tomato Sauce, Pepper, and Ground Cinnamon. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 1/2 tsp
• 1/4 cup
• 1 1/2 cup
• 1/4 tsp
• 2 tsp

Method (preview)

1. 1

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

2. 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. 3

   Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.

4. 4

   Remove and put into a serving bowl.

5. 5

   Cool.

6. 6

   Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan.

7. 7

   Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.

8. 8

   Pour this over the eggplant; refrigerate until ready to use.

9. 9

   The salad can remain in the refrigerator for several days.

10. 10

    Serve cold or at room temperature.