Sudanese Black Salad
Serves 1
Directions
- 1Start by chopping a lot of garlic and optionally some chillies.
- 2Chop two large eggplants into cubes.
- 3Sauté the eggplants in a tiny drizzle of Al Wali olive oil till they're nice and soft.
- 4Push the eggplants to the side.
- 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.
- 6Once the peanut butter is dissolved, mix everything and mash the eggplants into the sauce.
- 7Season with salt, pepper, and the juice of a whole lemon.
- 8Garnish with a sprinkle of parsley and some freshly crushed peanuts.
- 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.
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