Salata Aswad be Zabadi
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5.0
3 reviews
Excellent
Salata Aswad be Zabadi
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Salata aswad be zabadi (eggplant salad and yoghurt) is a Sudanese dip that can be eaten with a flatbread called kissra.
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Ingredients
- 4 large eggplants (about 2 lb/1kg)
- 1 tablespoon tomato paste
- 1 cup yogurt
- 1 tablespoon peanut butter
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 clove garlic , crushed
- juice of 2 small lemons
- 1 green bell pepper , diced
- 2 tomatoes , diced
- 2 tablespoons vegetable oil (for frying)
Instructions
- Peel and chop the eggplants.
- Fry in a skillet over medium-high heat in hot oil until eggplant softens, about 20 to 25 minutes.
- In a bowl, mix the tomato paste, yogurt, peanut butter and salt.
- Add the lemon juice, green bell pepper and tomatoes.
- Add the black pepper, garlic and cooled eggplant and mix.
- Garnish with cilantro. Serve warm or cold.
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Overall Rating
5.0
3 reviews
Excellent
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