* Exported from MasterCook *

BONJAN SALAT (SPICY EGGPLANT SALAD)

Recipe By :
Serving Size : 8 Preparation Time :0:30
Categories : 5-10G Low Carb Regional Afghan
Vegetables Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 med eggplants
2 1/2 tsp coarse salt -- (kosher salt)
1/4 cup corn oil
1 1/2 cups tomato sauce
1/4 tsp pepper
1 tsp hot red chili flakes -- or minced fresh
-- chiles
2 tsp ground cinnamon
1 tbsp crushed dried mint

Slice the eggplants crosswise into 1 1/2 inch 12mm 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.










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Per Serving (excluding unknown items): 121 Calories; 7g Fat (49.3% calories from fat); 2g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 871mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 1 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore May. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes






Nutr. Assoc. : 0 0 0 0 0 1101 0 0 4151