Salata Aswad be Zabadi
(Aubergine and Yoghurt Salad) Recipe

Origin: Sudan Period: Traditional

Ingredients

4 large aswad (aubergines [eggplants])
1 tbsp tomato paste
250ml zabadi (natural yoghurt)
2 tbsp peanut butter
1 tsp salt
1/2 tsp powdered black pepper
1/2 tsp finely-chopped garlic
juice of 2 lemons
1 green bell pepper, chopped
2 tomatoes, chopped
oil for frying

Salata Aswad be Zabadi
(Aubergine and Yoghurt Salad) Preparation:

Method:

Peel and chop the aubergines then fry in a little oil until soft (aubergines absorb oil, so you will need more than you think). Meanwhile, mix the tomato paste, yoghurt, peanut butter and salt together in a bowl.

Allow the aubergines to cool then add to the bowl along with all the remaining ingredients.

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