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!
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 golden brown. Transfer to a serving bowl and set aside to cool.
Combine the remaining ingredients in a small saucepan, mixing well, and simmer over low heat for 10 minutes, to integrate the flavours. Pour the dressing over the eggplant.
Serve at room temperature, or cover and refrigerate until ready to use. This salad will keep in the fridge for several days.
© 2018 All rights reserved. Published by Murdoch Books.