|
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
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.
|
Discuss - No Comments