Eggplant salad with peanut butter
We eat eggplant, which grows locally, nearly every day. Peanuts and peanut butter are very common in Sudanese cooking – the name for peanut in Arabic is full sudani – Sudanese bean. This is delicious served with bread. At Uronarti we eat it for breakfast, which is a late morning meal.
- 1lb eggplant
- oil
- 1 tomato, chopped
- 1 carrot, diced
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- splash of vinegar
- 1 tsp. tomato paste
- 2 tbsp. peanut butter
- juice of half a lemon or to taste
- salt to taste
Char the eggplants over a flame. This can be done by placing them directly on a gas burner stove, turning them regularly so that all sides blacken. It can also be done in an oven under the broiler. Allow the eggplant to cool so that you can handle them, and peel off the skins. Mash the eggplant.
Heat 1 tbsp. oil in a frying pan over medium heat. Stir and fry the mashed eggplant for a few minutes, then transfer it to a bowl. Add another tbsp. of oil to the same pan, and briefly fry the tomato, carrot, and green pepper. Mix all ingredients into the eggplant and serve.