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Add a photoServings: 8
Ingredients
- 3 med Eggplants
- 2 1/2 tsp Coarse (kosher salt)
- 1/4 c. Corn oil
- 1 1/2 c. Tomato sauce
- 1/4 tsp Pepper
- 1 tsp Warm red chili flakes, or possibly chopped fresh chiles
- 2 tsp Grnd cinnamon
- 1 Tbsp. Crushed dry mint
Directions
- Slice the eggplants crosswise into 1 1/2 inch thick pcs. Sprinkle them with 2 teaspoon coarse salt and let stand for 15 min. rinse eggplants under cool water, that 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 min. Remove and put into a serving bowl. Cold. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 teaspoon salt, if wanted, in a pan. Simmer over low heat for 10 min, that is long sufficient to integrate the flavors. Pour this over the eggplant; chill till ready to use. The salad can remain in the refrigerator for several days. Serve cool or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 8 servings | |
| Calories 107 | |
| Calories from Fat 64 | 60% |
| Total Fat 7.21g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 247mg | 10% |
| Potassium 479mg | 14% |
| Total Carbs 11.07g | 3% |
| Dietary Fiber 5.8g | 19% |
| Sugars 5.24g | 3% |
| Protein 2.09g | 3% |
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