SUDAN: Al Aswad Salad
Servings
2
Ready In:
45min
Good For:
Side Dish or Dip
Introduction
About this Recipe
By: Musa
Al Aswad Salad, or eggplant salad, is a popular side dish in Sudan and South Sudan. Unlike baba ghanoush, this dish has richer flavors since it contains tomato and peanut butter. Food preferences vary by region throughout both countries, but peanut butter is used in some dishes for to create a unique flavor. Much of Sudan’s cuisine is influenced by East African and Middle Eastern flavors and dishes.
Musa shared this dish from his home country. He is originally from the western part of Sudan and arrived in Pittsburgh as a refugee in 2016.
Ingredients
- 1 lb. eggplant, diced
- 2 medium tomatoes
- 1 tsp. crushed garlic
- 1 green onion, diced
- 1 tsp. lime juice
- 2 tsp. peanut butter
- Water to liquefy peanut butter
- Oil for frying
- Salt, black pepper, cumin to taste
This is a popular side dish in Sudan and South Sudan. It contains many staples of Sudanese food, including peanuts (peanut butter), and is typically served with pita or other bread. The dish should like something like the photo below—possibly a little redder. Some people like to garnish this dish with green onions.
Instructions
Step 1
Shallow fry the eggplant in oil and keep stirring until it is golden brown, set aside.
Step 2
Dice the tomatoes, put in food processor or blender, and pulse.
Step 3
In a sauce pan bring the tomato sauce to a gentle boil.
Step 4
With a fork, mash the eggplant, then add to the simmering tomato sauce.
Step 5
Add lime juice and garlic and salt, black, pepper, or cumin to taste. Stir and remove the pan from heat.
Step 6
Liquefy the peanut butter in some water and add to the previous mixture.
Step 7
Add the diced green onion and mix well.
Step 8
Chill in your fridge and serve with pita bread.