Black Eggplant Salad, Sudanese Style

Black Eggplant Salad, Sudanese Style

A tangy eggplant dish with tomato, garlic, parsley, and a rich dressing that may be based on yogurt or peanut butter.

A tangy eggplant dish mixed with tomato, garlic, parsley, and a rich dressing that can be dairy-based or nut-based.

Like a smoky eggplant dip mixed with chopped salad.

The eggplant should be cooked until soft and lightly smoky. The listed ingredients suggest it can be adapted without yogurt if needed.

Ingredients

  • 3 pieces large eggplants
  • parsley
  • 1 tablespoon tomato paste
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • garlic
  • 2 tablespoons flour
  • 3 tablespoons yogurt
  • 1 piece medium tomato
  • 2 tablespoons peanut butter
  • mixed-color bell peppers
  • olive oil
  • half a cup lemon juice
  • half a glass hot water
  • hot pepper
  • regular oil or vegetable oil
  • tahini

Instructions

  1. Wash the eggplants in the kitchen and clean them well.
  2. Peel the eggplants in striped fashion, or leave the peel on as desired.
  3. Cut the eggplants into thick cubes on a cutting board.
  4. Transfer the eggplant cubes to a bowl and sprinkle them with salt.
  5. Leave the eggplant in the bowl for about a quarter of an hour, until it releases its water.
  6. Drain the eggplant in a colander to discard the liquid it has released.
  7. Transfer the eggplant to paper towels and dry it well so that no water remains.
  8. Place the eggplant in a bowl and sprinkle it with flour.
  9. Toss the eggplant with the flour in the bowl until the flour is distributed over it.
  10. Fry the eggplant in a frying pan until golden and crisp.
  11. Transfer the fried eggplant to paper towels to remove the excess oil.
  12. Heat a little olive oil in the frying pan over the heat.
  13. Add the chopped garlic to the frying pan.
  14. Add the mixed-color bell peppers to the frying pan with the garlic.
  15. Add the chopped tomato to the frying pan.
  16. Add the peanut butter to the frying pan.
  17. Add a little hot water to the frying pan to loosen the peanut butter.
  18. Lower the heat under the frying pan and let the mixture soften slowly.
  19. Add the tomato paste to the frying pan and stir the mixture.
  20. Add the salt and black pepper to the frying pan.
  21. Add the yogurt to the frying pan and stir the mixture.
  22. Add a little parsley to the frying pan, reserving some parsley for serving.
  23. Add the lemon juice to the frying pan at the end, as desired.
  24. Add the fried eggplant to the frying pan and stir the ingredients until combined.
  25. Turn off the heat under the frying pan once everything is combined.
  26. Spoon the salad onto a serving plate.
  27. Sprinkle the remaining parsley over the salad on the serving plate.
  28. Place hot pepper on top of the salad on the serving plate for anyone who wants it.

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