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Salata aswad
Sudanese 'black salad' of fried aubergine mashed with peanut butter and lime
Salata aswad, the 'black salad', is a Khartoum favourite: aubergine fried until almost black and collapsing, then mashed with peanut butter, garlic, lime and a little chilli into a rich, smoky spread. It is served at Ramadan iftars and family lunches with kisra or bread, next to ful and fresh tomato salad. The peanut is what makes it Sudanese rather than a Levantine aubergine dip. Chef's tip: salt the aubergine and squeeze it dry before frying; it absorbs far less oil.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Toss 2 large aubergines with 1 tsp salt in a colander and leave for 15 minutes. Squeeze out the bitter juices with your hands and pat dry.
15 minStep 2: Heat 6 tbsp sunflower oil in a wide frying pan over a medium-high heat. Fry the aubergine in two batches for 8–10 minutes, turning, until very dark brown and completely soft. Common mistake: pulling it out when golden — it needs to be deep brown to taste smoky and mash smoothly.
18 minStep 3: Whisk 3 tbsp smooth peanut butter with 3 tbsp lime juice, 3 tbsp warm water, 3 cloves garlic and ½ tsp ground cumin until smooth and pourable.
Step 4: Mash the warm aubergine roughly with a fork, then stir in the peanut dressing, 1 tomato, 1 green chilli and ¼ red onion. Taste for salt and lime. Serve at room temperature.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 13 g
- Fat
- 21 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salata aswad take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of smooth peanut butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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