Bonjan Salat (Spicy Aubergine Salad) is a traditional Afghan recipe for a classic salad of fried aubergine (eggplant) slices served in a lightly-spiced tomato sauce. The full recipe is presented here and I hope you enjoy this classic Afghan version of: Spicy Aubergine Salad (Bonjan Salat).
Cut the aubergines into 3cm thick rings. Sprinkle these with 2 tsp of the salt then set in a colander to drain for 15 minutes. After this time, rinse under cold, running the water then pat dry with kitchen towels.
Heat oil in a non-stick frying pan, add the aubergine slices and fry until nicely browned all over (about 3 minutes). As each batch cooks, remove from the pan and place in a serving bowl.
When all the aubergine slices have been cooked, stir the tomato sauce into the pan and add the black pepper, chilli flakes, cinnamon, mint and a little salt. Bring to a simmer and cook over low heat for 10 minutes. Take of the heat and pour over the aubergines then set aside to cool. Once cold, refrigerate for at least 60 minutes to chill.
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