Sudanese salata aswad
Ingredients
- 4 large eggplants, cubed
- 1 red onion, chopped
- 8 cloves garlic, minced
- 2 chillies
- 2 tbsp tomato puree
- 4 tbsp yogurt
- 2 tbsp peanut butter
- 1 tsp cumin
- Juice of 1 lemon
- Parsley for garnish
- Crushed peanuts
- 4 flatbreads
Steps
- Fry the eggplant in a drizzle of olive oil for 5-6 minutes or till fully cooked and soft.
- Push them to one side of the pan. Add a little more olive oil and cook the onion until softened and translucent.
- Add the garlic and chilli to the onion and cook until fragrant.
- Add the tomato puree and yogurt and mix together. Then add the peanut butter and cumin and mix until combined.
- Mix the eggplant into the sauce and add half a cup of water. Simmer until the water has mostly evaporated.
- Season with salt and pepper then squeeze over the lemon juice.
- Garnish with parsley and the crushed peanuts.