Salata Aswat in 2 Ways || Sudanese Eggplant Salad 🥗

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and cook faster.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more affordable.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers similar acidity with a different flavor.

cucumber

🥗Healthier: zucchini

💰Cheaper: celery

Zucchini is lower in calories, while celery is often cheaper.

Cut the eggplants in half and peel them (optional).

Deep fry the eggplants until cooked, ensuring they are not too thin or too thick.

Line a tray with paper towels to absorb excess oil from the fried eggplants.

In a bowl, combine chopped onion, tomatoes, and half of the deep-fried eggplant.

Add 2 tablespoons of peanut butter and a little water to the mixture.

Stir until well combined and adjust consistency with more water if needed.

Add lemon juice (about 2 tablespoons), white wine vinegar (about 2 tablespoons), extra virgin olive oil, salt, and black pepper to taste.

Mix all ingredients thoroughly.

Serve the salad topped with additional chopped tomatoes and onions.

Cooking Techniques

Equipment Needed

Spice Level: