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Cooked by: Chef / Ethnicity: Afghan cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
3 medium Eggplants
1/4 Teaspoon(s) Pepper
2 1/2 Teaspoon(s) Coarse (kosher salt)
1 Teaspoon(s) Hot red chili flakes
1/4 Cup(s) Corn oil
2 Teaspoon(s) Ground cinnamon
1 1/2 Cup(s) Tomato sauce
1 Tablespoon(s) Crushed dried mint |
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