Bonjan Salat

==Description==
Yield: 8 servings
==Ingredients==
* 3 medium eggplants
* 2½ teaspoons coarse salt; (kosher salt)
* ¼ cup corn oil
* 1½ cups tomato sauce
* ¼ teaspoon pepper
* 1 teaspoon hot red chili flakes or 1 teaspoon minced fresh chiles
* 2 teaspoons ground cinnamon
* 1 tablespoon dried mint; crushed 
==Directions==
# Slice the eggplants crosswise into 1½ 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 ½ 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.
Category:Chile pepper Recipes
Category:Eggplant Recipes
Category:Mint Recipes
Category:Recipes that need photos
Category:Tajikistani Salads