| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Afghan | Afghan | 1 | servings |
INGREDIENTS
| 3 | md | Eggplants |
| 1/4 | ts | Pepper |
| 2 1/2 | ts | Coarse; (kosher salt) |
| 1 | ts | Hot red chili flakes; or |
| Minced fresh chiles | ||
| 1/4 | c | Corn oil |
| 2 | ts | Ground cinnamon |
| 1 1/2 | c | Tomato sauce |
| 1 | tb | Crushed dried mint |
INSTRUCTIONS
Slice the eggplants crosswise into 1,5 inch thick pieces. Sprinkle them with 2 tsp. 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 tsp. 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. Yield: 8 servings. Recipe by Nancy Berry Per serving: 962 Calories (kcal); 58g Total Fat; (49% calories from fat); 19g Protein; 114g Carbohydrate; 0mg Cholesterol; 2266mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 21 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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