Title: Spicy Eggplant Salad (Bonjan) From Afghanistan
Categories: Indian Afghan Salad
Yield: 1 Servings

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

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

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