Sudanese Style Eggplant Dip: Salatet Aswad

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers similar health benefits, while sunflower oil is often less expensive.

Peel the eggplant and cut it into small cubes.

Sprinkle salt on the eggplant and let it sit for 30 minutes to draw out moisture.

Drain the water from the eggplant before frying.

Heat a lot of oil in a frying pan until very hot.

Fry the eggplant in batches until golden brown, avoiding overcrowding the pan.

In a mortar and pestle, mash garlic and green chilies together.

Add the fried eggplant to the mortar and continue mashing until combined.

In a saucepan, add a little oil and fry the tomato paste briefly.

Add the mashed eggplant mixture to the saucepan with the tomato paste and stir.

Mix in passata, chili powder, cumin, coriander powder, and a little salt.

Add a bit of water and peanut butter, stirring until the peanut butter melts.

Cook until the oil starts to seep out from the mixture, indicating it's done.

Let the dip cool for about 20 minutes before adding yogurt.

Stir in lime juice and a pinch of sugar to balance acidity.

Taste and adjust seasoning with salt or lime juice as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary