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Afghan Eggplant Salad

Makes 6 to 8 servings

• 6 Chinese or Japanese eggplants
• Salt
• 1/4 cup olive oil
• 1 1/2 cups canned tomato sauce
• 1 tablespoon red chile flakes
• 4 teaspoons ground cinnamon
• 1 teaspoon lemon juice
• 1 teaspoon ground coriander seed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

Slice the eggplants in 1-inch thick rounds. Sprinkle lightly with salt and let stand for 30 minutes. Rinse the eggplant under cold water. Pat dry with paper towels.

Pour half of the oil into a pan and bring to high heat. Sauté half of the eggplant until lightly browned. Transfer to a large bowl and repeat with the remaining oil and eggplant.

Combine the tomato sauce and all of the remaining ingredients in saucepan and simmer at low for 10 minutes. Pour the hot tomato sauce over the eggplant and mix well. Cover the bowl and refrigerate overnight. Serve at room temperature as an accompaniment to grilled meats.

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