Bonjan salat

Name: Bonjan salat (Spicy eggplant salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 8
Cuisine: Afghan
Ingredients: ¼ teaspoon freshly ground black pepper; 375 ml (13 fl oz/1½ cups) Velvet tomato catsup; 1 teaspoon chilli flakes or finely chopped fresh red chilli; ½ teaspoon salt; 3 eggplants (aubergines); 3 eggplants (aubergines); 60 ml (2 fl oz/¼ cup) rice bran oil; 2½ teaspoons sea salt flakes; 1 tablespoon dried mint; 1 teaspoon chilli flakes or finely chopped fresh red chilli; 2 teaspoons ground cinnamon

Spicy eggplant salad

Preparation info

Serves
8

Difficulty
Medium
Ready in
45 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

When most people think of Afghanistan, good food may not be the first thing that comes to mind. But there is plenty to be found, including this beautiful dish, which can be enjoyed cold or hot, just simply with bread.

This salad will also keep well in the fridge for a few days — if it makes it to the fridge!

Ingredients

3 eggplants (aubergines)
2½ teaspoons sea salt flakes
60 ml

Asia
Afghanistan
Side dish
Spicy
Gluten-free
Vegan

Method

Slice the eggplants crossways into pieces about 4 cm (1½ inches) thick. Sprinkle with the sea salt flakes and let stand for 15 minutes.

Rinse the eggplant slices under cold water, then pat dry with a clean tea towel.

Heat the rice bran oil in a large frying pan over medium heat. Working in batches, lightly brown the eggplant slices for 3 minutes on each side, or until soft and g