Spicy Eggplant Salad or Afghani Bonjan Salat

Ruchira Hoon
Ruchira Hoon|
Last updated on Jan 10th
Pan fried eggplant smothered in tomato sauce and then served cool
  • Prep Time30Minutes
  • Cooking Time10Minutes
  • Serves4people

Recipe Ingredients

  • 3 long eggplants cut into thick circles
  • 2 tsp salt divide
  • 5 tsp vegetable oil
  • 1 cup cooked tomato puree
  • 1/2 cup Tomato ketchup
  • 1 tsp red pepper flakes
  • 1 tsp Cinnamon powder
  • 1 tblsp dried mint

Recipe Preparation

  1. Salt the eggplant and keep aside for 10 minutes. Heat oil in a pan and fry the eggplants till soft and brown on either sides. Keep aside.
  2. In a saucepan add the rest of the ingredients and cook for 10 minutes until the sauce thickens and looks glossy. Adjust seasoning.
  3. Pour over the eggplant and refrigerate for 2 hours or overnight. Serve at room temperature