Sudanese eggplant dip is called salata aswad be zabadi. It is a wonderful little dip that makes a lovely appetizer. It has an odd pairing of ingredients with tomatoes, peanut butter, eggplant and lemon juice among other things that end up blending together beautifully. The dip gets its creaminess from yogurt. Actually, these ingredients and flavors are quite common in African cuisine.
Sudanese eggplant dip would typically be served with flat bread called kisra. I actually tried to make the fermented sorghum bread, but the recipes I tried, failed. I ended up using naan bread and it was delicious.
You should eat this dish using bread to scoop up the dip, using only your right hand which would be customary in both countries. Actually, they would typically offer a handwashing prior to the meal.
Did you know that in Sudan there is a group of almost 200 ancient pyramids? They are called the Meroe pyramids, after the Meroitic Kingdom that reigned over the area for over 900 years. Built over 200 years age, they are a UNESCO World Heritage Site.
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Sudanese Eggplant Dip (Salata Aswad be Zabadi)
A creamy and delicous dip that would make a lovely appetizer for any occasion.
- 2 eggplants
- 2 tsp tomato paste
- 1 Tbsp Peanut Butter
- 1/2 cup Yogurt
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 clove Garlic minced
- 1 Lemon Juice of
- 1/2 Bell Pepper seeded
- 1 medium Tomato diced
- 1 Tbsp Oil for frying
- 1/4 cup Cilantro For garnish
Peel and dice up the eggplants
In a skillet, heat the oil to medium high heat and add the diced eggplant.
Stir occasionally and cook until epplant softens about 20 minutes
In a bowl, mix together the tomato paste, yogurt, peanut butter and salt.
Add in the lemon juice and combine well
Gently stir in the green bell pepper and tomatoes, add in the garlic, black pepper and eggplant.
Garnish with cilantro and serve with some flat bread.