Sudanese Salata Aswad
Soft eggplant and peanut paste meet tomato, citrus and chile in a distinctly Sudanese balance of smoke, richness and acidity.
About this dish
Salata aswad is a Sudanese eggplant salad commonly combining cooked eggplant with peanut butter or ground peanuts, tomato, lemon and chile. It can be smooth or rustic and is often served with flatbread as part of a larger meal.
Why this dish matters
Groundnuts are important across Sudanese cooking, and their use in salata aswad gives the eggplant unusual body and richness. Household versions vary in whether eggplant is fried, roasted or boiled.
This version roasts the eggplant to reduce oil use while preserving the smoky character.
Preparation notes
Firm eggplant will not mash properly.
Sweetened spreads distort the balance.
The salad should be bright, not sour.
Ingredients & detailed method
Ingredients
- 2 large eggplants
- 2 tbsp peanut butter
- 2 tomatoes, chopped
- 2 garlic cloves
- 2 tbsp lemon juice
- 1 small chile
- 1 tsp salt
- 2 tbsp sesame or olive oil
Method
- 1.Roast eggplants at 425°F until collapsed and deeply soft.
- 2.Scoop flesh and mash coarsely.
- 3.Cook tomatoes and garlic in oil until jammy.
- 4.Stir tomato mixture and peanut butter into eggplant.
- 5.Add chile, lemon and salt.
- 6.Checkpoint: salad should be thick, spoonable and glossy with no watery separation.
- 7.Serve warm or room temperature with bread.
Worth finding before you cook
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