Salata Aswad
(Sudanese Aubergine Salad) Recipe

Origin: Sudan Period: Traditional

Ingredients

4 large aswad (aubergines or eggplant)
3 tbsp peanut butter
juice of 5 lemons
1 tsp salt
1 tsp powdered black pepper
1/2 tsp cumin
1 tbsp vinegar
3 garlic cloves, crushed
1 green bell pepper, chopped
1 small onion, finely diced
5 green chilies, finely chopped

Salata Aswad
(Sudanese Aubergine Salad) Preparation:

Method:

Heat the aubergines in a gas flame until the skins are blackened and peeling. When they're soft allow to cool a little then remove the skins.

Mix the peanut butter and lemon juice in a bowl then add the aubergines and mash to combine. Add the vinegar and all the remaining ingredients and mix to combine.

This can be served at room temperature or chilled.

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