salata aswad be zabadi
Salata Aswad be Zabadi
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Salata aswad be zabadi (eggplant salad and yoghurt) is a Sudanese dip that can be eaten with a flatbread called kissra.

Course: Appetizer
Cuisine: African, Sudanese, Vegetarian
Servings: 6 people
Author: Mike Benayoun
Ingredients
  • 4 large eggplants (about 2 lb)
  • 1 tablespoon tomato paste
  • 1 cup yogurt
  • 1 tablespoon peanut butter
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 clove garlic , crushed
  • Juice of 2 small lemons
  • 1 green bell pepper , diced
  • 2 tomatoes , diced
  • 2 tablespoons vegetable oil (for frying)
Instructions
  1. Peel and chop the eggplants.
  2. Fry in a skillet over medium-high heat in hot oil until eggplant softens, about 20 to 25 minutes.
  3. In a bowl, mix the tomato paste, yogurt, peanut butter and salt.
  4. Add the lemon juice, green bell pepper and tomatoes.
  5. Add the black pepper, garlic and cooled eggplant and mix.
  6. Garnish with cilantro. Serve warm or cold.