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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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AFGHANISTAN |
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5. KOSHER BONJAN SALAT
(SPICY EGGPLANT SALAD )
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INGREDIENTS:
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| 3 |
med |
Eggplants |
| 2 1/2 |
tsp |
Coarse (kosher salt) |
| 1/4 |
cup |
Corn oil |
| 1 1/2 |
cup |
Tomato sauce |
| 1/4 |
tsp |
Pepper |
| 1 |
tsp |
Hot red chili flakes, or minced fresh chilies |
| 2 |
tsp |
Ground cinnamon |
| 1 |
tbl |
Crushed dried mint |
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DIRECTIONS:
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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 , chili, 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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KOSHER DELIGHT MAGAZINE
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