Bonjan Salat (Spicy Eggplant Salad) Recipe

• 3 med Eggplants
• 2 1/2 tsp Coarse (kosher salt)
• 1/4 c. Corn oil
• 1 1/2 c. Tomato sauce
• 1/4 tsp Pepper
• 1 tsp Warm red chili flakes, or possibly chopped fresh chiles
• 2 tsp Grnd cinnamon
• 1 Tbsp. Crushed dry mint

1. Slice the eggplants crosswise into 1 1/2 inch thick pcs.
2. Sprinkle them with 2 teaspoon coarse salt and let stand for 15 min.
3. rinse eggplants under cool water, that removes the bitter taste, rinse, and dry well on a towel.
4. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 min.
5. Remove and put into a serving bowl.
6. Cold.
7. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 teaspoon salt, if wanted, in a pan.
8. Simmer over low heat for 10 min, that is long sufficient to integrate the flavors.
9. Pour this over the eggplant; chill till ready to use.
10. The salad can remain in the refrigerator for several days.
11. Serve cool or possibly at room temperature.

eggplants, corn oil, tomato sauce, pepper, red chili flakes, cinnamon, mint

Taken from cookeatshare.com/recipes/bonjan-salat-spicy-eggplant-salad-89038 (may not work)