Salata Aswad (Sudanese Aubergine Salad) is a traditional Sudanese recipe for a classic salad of peeled aubergines (eggplants) mashed with peanut butter and lemon juice served with garlic, bell pepper, onion and green chillies. The full recipe is presented here and I hope you enjoy this classic Sudanese version of: Sudanese Aubergine Salad (Salata Aswad).
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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 seeds
1 tbsp vinegar
3 garlic cloves, crushed
1 green bell pepper, chopped
1 small onion, finely diced
5 green chillies, finely chopped
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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