Salata Aswad (Sudanese Roasted Eggplant Side)
The Quirky Foodster Team
Ingredients
- Large eggplants, whole — 2
- Garlic clove, minced — 1
- Small tomato, finely diced — 1
- Olive oil — 2 tbsp
- Lemon juice — 1 tbsp
- Salt — 1/2 tsp
- Fresh parsley, chopped — 1 tbsp
Method
- Roast eggplants whole over an open flame or under a hot grill, turning occasionally, until the skin is charred and the flesh is very soft, about 20-25 minutes.
- Let cool slightly, then peel off the charred skin and discard.
- Mash the flesh roughly with a fork in a bowl.
- Stir in garlic, tomato, olive oil, lemon juice, and salt.
- Garnish with parsley and serve at room temperature.
Introduction: This smoky roasted eggplant side, its name referencing the vegetable's dark skin, is a favourite accompaniment to grilled meats and stews, prized for its silky texture and mild smokiness.
Cultural Background: This smoky roasted eggplant side, its name referencing the vegetable's dark skin, is a favourite accompaniment to grilled meats and stews, prized for its silky texture and mild smokiness.
Tips: Charring the skin directly over a flame gives the best smoky flavour; an oven works but loses some smokiness.
Variations: Add a spoonful of tahini for a richer, nuttier version. Already fully vegan as written.
Storage: Refrigerate up to 3 days.
Reheating: Best served cold or at room temperature; not typically reheated.
Nutrition: Approx. 90 kcal, 2 g protein, 6 g fat, 9 g carbohydrate per serving.
FAQs:
Q: Can I roast the eggplant in the oven?
A: Yes — roast whole at 220°C (425°F) for 35-40 minutes until fully soft.
- Large eggplants, whole — 2
- Garlic clove, minced — 1
- Small tomato, finely diced — 1
- Olive oil — 2 tbsp
- Lemon juice — 1 tbsp
- Salt — 1/2 tsp
- Fresh parsley, chopped — 1 tbsp
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