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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Salads and Sweets
Contributed by Vegetarians and Vegans from around the world
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Spicy Eggplant Salad (Bonjan) from Afghanistan

Recipe by Nancy Berry

  • 3 medium-sized eggplants
  • 1/4 tsp. pepper
  • 2,5 tsp. coarse (kosher salt)
  • 1 tsp. hot red chili flakes, or minced fresh chiles
  • 1/4 cup corn oil
  • 2 tsp. ground cinnamon
  • 1,5 cups tomato sauce
  • 1 tbs. crushed dried mint
Slice the eggplants crosswise into 1,5 inch thick pieces.
Sprinkle them with 2 tsp. 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 tsp. 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.
Yield: 8 servings.