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.
Calories: 152kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 355mg | Potassium: 770mg | Fiber: 9g | Sugar: 12g | Vitamin A: 918IU | Vitamin C: 44mg | Calcium: 68mg | Iron: 1mg