Sudanese Eggplant Salad Recipe
Sudanese cuisine is rich in flavors, and the eggplant salad, also known as Salatat Betengan, is a perfect example. This simple yet delicious dish is often served as a side or appetizer. It’s ideal for pairing with flatbread or as part of a larger spread.
Ingredients
2 medium eggplants (aubergines)
2 medium tomatoes, diced
1 medium onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of tahini (optional for creaminess)
1 tablespoon of lemon juice
2 tablespoons of olive oil
1 teaspoon of ground cumin
1 teaspoon of paprika
Fresh parsley, chopped (for garnish)
Salt and pepper to taste
Instructions
Prepare the eggplants: Roast the eggplants directly over a flame or in the oven until the skin is charred and the inside is soft. Once cooled, peel the skin and mash the flesh in a bowl.
Mix the ingredients: Add the diced tomatoes, chopped onion, minced garlic, lemon juice, olive oil, ground cumin, and paprika to the mashed eggplant. Mix well.
Adjust flavors: Season with salt and pepper. For a creamier texture, you can mix in tahini.
Garnish: Sprinkle chopped parsley on top and drizzle with olive oil before serving.
Serve: Enjoy with freshly baked flatbread, pita, or as a dip with vegetables.
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This authentic Sudanese eggplant salad is a must-try for those exploring the flavors of African and Middle Eastern-inspired cuisine!
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