Spicy Eggplant Salad

== Ingredients ==
# 3	med	Eggplants
# 2 1/2	tsp	Coarse (kosher salt)
# 1/4	cup	corn oil
# 1 1/2	cup	tomato sauce
# 1/4	tsp	pepper
# 1	tsp	Hot red chile flakes, or minced fresh chiles
# 2	tsp	Ground cinnamon
# 1	tbl	Crushed dried mint
== Directions ==
Slice the Eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. 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 t. 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:Bitter Recipes
Category:Chile pepper Recipes
Category:Chile leaf Recipes
Category:Corn oil Recipes
Category:Eggplant Recipes
Category:Kosher salt Recipes
Category:Kuwaiti Recipes
Category:Kuwaiti Salads
Category:Mint Recipes
Category:Recipes that need photos