Afghan Eggplant Salad (Bonjan Salat)

Servings: 8

Ingredients:

3 medium eggplants (1 1/2" slices)

2 T salt (divided)

2-4 T vegetable oil (divided)

1 1/2 C tomato sauce

1 T red pepper flakes (less if you don’t like it hot)

2 T ground cinnamon

1 T dried mint leaves (crushed)

1/2 tsp. salt

Cooking Instructions:

Preheat oven to 350. Salt eggplant slices and drain for 30 minutes. Rinse and pat dry. Toss with 2 T oil and place on a baking sheet. Place in oven for 10 minutes. Turn eggplant slices over, sprinkle with remaining 2 T of oil (if needed) and bake 10 more minutes, till tender and glistening but not mushy. Set aside to cool. In a small saucepan, heat the tomato sauce, pepper, cinnamon, mint and 1/2 tsp. salt for 10 minutes. Pour over eggplant, refrigerate for several hours or, best, overnight (even 1 or 2 days). Serve cool or at room temperature.

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