Black Salad
Directions
- 1Chop 5 cloves of garlic, 4 chilies (optional), and 2 large eggplants into cubes.
- 2Sauté the eggplant cubes in a tiny drizzle of olive oil until they are nice and soft.
- 3Push the eggplants to the side of the pan. Add a bit more olive oil and fry the garlic and chilies until fragrant.
- 4Add 1 tablespoon of tomato puree, 2 tablespoons of yogurt, and a hefty tablespoon of peanut butter.
- 5Once the peanut butter is dissolved, mix everything and mash the eggplants into the sauce.
- 6Season with salt, pepper, and the juice of a whole lemon.
- 7Garnish with parsley and crushed peanuts (optional).
Ingredients
- 5 cloves garlic
- 4 chilies
- 2 large eggplants
- 2 drizzles olive oil
- 1 tablespoon tomato puree
- 2 tablespoons yogurt
- 1 tablespoon peanut butter
- 0 salt
- 0 pepper
- 1 whole lemon
- 0 parsley
- 0 crushed peanuts
Equipment
knifecutting boardpanwooden spoon