Sudanese eggplant salad

Updated at: Thu, 08 Aug 2024 02:13:13 GMT

Step 1

Preheat the oven to 425. Cut the eggplant in quarters lengthwise and brush lightly with the olive oil. Set the remaining olive oil aside. Place the eggplant on a cookie sheet, cut sides up, and sprinkle lightly with salt. Roast at 425 for 20-25 minutes or until deep brown on top. Remove from the oven and set aside.

Step 2

Heat the remaining olive oil in a small frying pan. Add the onion and cook until translucent. Add half of the garlic paste and cook for 30 seconds before adding the tomato paste and cooking for another minute or two. Add half a cup of water and keep simmering over medium high heat until thickened.

Step 3

Scrape the cooked eggplant from the purple skin. Roughly chop and add to the pan. Add the remaining half a cup of water and simmer for 10 minutes or until the eggplants is mostly broken down in the sauce.

Step 4

Add the peanut butter and cumin and stir to combine and break up any large chunks of eggplant. Remove from the heat and add the lime juice, remaining garlic paste, and pepper. Taste for salt and adjust as needed. Serve immediately with soft pita bread or naan.

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