| 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
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