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A plateful of eggplant dip garnished with cilantro and flat bread in the background.

Sudanese Eggplant Dip (Salata Aswad be Zabadi)

A creamy and delicous dip that would make a lovely appetizer for any occasion.
Course Appetizer
Cuisine Sudanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 152kcal
Author Darlene at International Cuisine


  • 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