Salata Aswad be Zabadi
User Reviews
5
2 reviews
Excellent
Salata Aswad be Zabadi
Report
Salata aswad be zabadi (eggplant salad and yoghurt) is a Sudanese dip that can be eaten with a flatbread called kissra.
Share:
Ingredients
- 4 eggplant about 2 lb/1kg, large
- 1 tablespoon tomato paste
- 1 cup yogurt
- 1 tablespoon peanut butter
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 1 clove garlic , crushed
- lemon juice juice of 2 small lemons
- 1 green bell pepper , diced
- 2 tomato 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
