| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Afghan |
Afghan, Salads, Vegetarian |
8 |
Servings |
INGREDIENTS
| 3 |
md |
Eggplants |
| 2 1/2 |
ts |
Coarse (kosher salt) |
| 1/4 |
c |
Corn oil |
| 1 1/2 |
c |
Tomato sauce |
| 1/4 |
ts |
Pepper |
| 1 |
ts |
Hot red chili flakes, or minced fresh chiles |
| 2 |
ts |
Ground cinnamon |
| 1 |
tb |
Crushed dried mint |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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