Salata Aswad be Zabadi (Smoky Eggplant & Yogurt Dip)
The Quirky Foodster Team
Ingredients
- Large eggplants (about 800 g / 1.75 lb) — 2
- Smooth peanut butter — 3 tbsp (45 g)
- Plain yogurt — 3 tbsp (45 g)
- Tomato paste — 1 tbsp (15 ml)
- Garlic cloves, minced — 2
- Lemon juice — 2 tbsp (30 ml)
- Vegetable oil — 2 tbsp (30 ml)
- Tomato, finely diced — 1
- Bell pepper, finely diced — 1/2
- Salt and pepper, — to taste
Method
- Char the whole eggplants over an open flame, on a grill, or under a hot oven broiler, turning occasionally, until the skins are blackened and blistered and the flesh is soft, about 15-20 minutes.
- Set aside to cool, then peel away the charred skin and roughly mash the flesh with a fork.
- In a bowl, whisk together the peanut butter, yogurt, tomato paste, garlic, lemon juice and oil until smooth.
- Fold in the mashed eggplant, diced tomato and bell pepper.
- Season with salt and pepper to taste and mix well.
- Serve at room temperature with flatbread or vegetable sticks for scooping.
Introduction: This roasted eggplant dip is a South Sudanese favourite for opening a meal or livening up a spread of flatbread and salads.
Cultural Background: This roasted eggplant dip is a South Sudanese favourite for opening a meal or livening up a spread of flatbread and salads. Charring the eggplant first gives the dip its characteristic smoky depth, while yogurt and peanut butter round it into something creamy and distinctive from eggplant dips found further north.
Tips: Charring the eggplant directly over a flame gives the best smoky flavour; a hot oven broiler is the next best option. Let the roasted eggplant drain in a sieve for a few minutes if it seems very watery.
Variations: Add finely chopped fresh chili for a spicier dip. Swap peanut butter for tahini for a different, nuttier finish. Use a plant-based yogurt to make this dip vegan.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Best served cold or at room temperature; no reheating needed.
Nutrition: Approx. 130 kcal, 4 g protein, 9 g fat, 10 g carbohydrate, 4 g fibre per serving.
FAQs:
Q: Can I roast the eggplant in the oven whole without charring the skin?
A: You can, at 220°C (425°F) for about 35-40 minutes, but you will miss the signature smoky flavour.
Q: Is this dip spicy?
A: No, it is mild by default – add fresh chili if you'd like more heat.
- Large eggplants (about 800 g / 1.75 lb) — 2
- Smooth peanut butter — 3 tbsp (45 g)
- Plain yogurt — 3 tbsp (45 g)
- Tomato paste — 1 tbsp (15 ml)
- Garlic cloves, minced — 2
- Lemon juice — 2 tbsp (30 ml)
- Vegetable oil — 2 tbsp (30 ml)
- Tomato, finely diced — 1
- Bell pepper, finely diced — 1/2
- Salt and pepper, — to taste
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