Sudanese Eggplant Salad | Salata Aswad | Quick, Tangy & Flavorful Side Dish by Morokistan Kitchen

eggplant

🥗Healthier: zucchini

💰Cheaper: cucumbers

Zucchini offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: red grapes

Cranberries add sweetness with less cost.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat with similar flavor.

Heat some oil in a pan and fry 500 g of diced eggplant until golden and soft.

Place the fried eggplant on a kitchen towel to remove excess oil.

In a separate pot, heat 2 tbsp of oil.

Add 1 tbsp of garlic paste, 2 sliced green chilies, and 1 tbsp of tomato paste to the pot and fry for about a minute until the raw smell disappears.

Add 3 tbsp of yogurt and mix everything well.

Add 1 tbsp of peanut butter and 2 tbsp of lemon juice, mixing until the sauce comes together smoothly.

Add the fried eggplant back into the pot and gently mix to coat it in the sauce.

Season with 0.5 tsp of salt and 0.5 tsp of black pepper.

Finish with a handful of chopped parsley on top and give it one final mix.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary