Sudanese Black Salad

Serves 1
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Directions

  1. 1Start by chopping a lot of garlic and optionally some chillies.
  2. 2Chop two large eggplants into cubes.
  3. 3Sauté the eggplants in a tiny drizzle of Al Wali olive oil till they're nice and soft.
  4. 4Push the eggplants to the side.
  5. 5Add a bit more olive oil and fry the garlic with the chilies along with a tablespoon of tomato puree, 2 tablespoons of yogurt, and a hefty tablespoon of peanut butter.
  6. 6Once the peanut butter is dissolved, mix everything and mash the eggplants into the sauce.
  7. 7Season with salt, pepper, and the juice of a whole lemon.
  8. 8Garnish with a sprinkle of parsley and some freshly crushed peanuts.
  9. 9Have it with some bread, a cup of tea, and enjoy.

Ingredients

  • 5 cloves Garlic
  • 4 Chilies
  • 2 Large Eggplants
  • Olive Oil
  • 1 tablespoon Tomato Puree
  • 2 tablespoons Yogurt
  • 1 tablespoon Peanut Butter
  • Salt
  • Pepper
  • 1 Lemon
  • Parsley
  • Crushed Peanuts

Equipment

pancutting boardknifewooden spoon

Tips

  • If you want a quick lunch full of flavor and nutrients, the black salad is the way to go.
  • You won't even notice the eggplants. You just want the meatiness of the eggplants.