Sudanese Eggplant Salad Recipes

SUDANESE EGGPLANT SALAD

Steps:

• Begin by washing, drying and cutting eggplants into 1/2 cm (0.2 inches) thick slices. Line a large cutting board with paper towels. Arrange eggplant slices on the paper towels and sprinkle with salt. Cover with paper towels and let sit for 15 minutes. In this way the bitter taste will be drawn out of the aubergines.
• In the meantime peel and finely chop onion and garlic. Wash the bell peppers, remove the core and cut into slices as well.
• After 15 minutes heat 1 tablespoon of the oil for frying eggplants in a large pan over high heat. Pat dry eggplant slices and arrange them in the pan. Drizzle the slices with another tablespoon oil and brown them. Transfer the Repeat the process until you've used up all the eggplant slices.
• Heat oil in a pan over medium heat and cook onion and garlic for about 3 minutes. Add bell peppers and cook until nicely soft. This takes about 5 minutes. Add the eggplant slices that you've browned earlier and combine well. Stir in canned diced tomatoes with their juices and half of the water. Stir in salt, cumin, paprika and pepper. Bring to a boil and let simmer for about 15 minutes, uncovered.
• In the meantime add the remaining water and the freshly squeezed lime juice to the bowl with peanut butter and mix well until smooth. Add the peanut butter mixture to the pot/pan, combine well and and let cook for 5 more minutes. Garnish with cilantro and enjoy.

SUDANESE TOMATO SALAD (SALATA TOMATIM BEL DAQUA)

Steps:

• Combine tomatoes, green onions, chili pepper and parsley in large bowl.
• Whisk oil into peanut butter until smooth.
• Dressing:.
• Stir in lime juice to peanut butter and season with salt. Additional oil or water may be added if dressing is too thick.
• Using a wooden spoon, gently stir dressing into tomato mixture until lightly coated.