Salata Aswad (Sudanese Grilled Eggplant and Peanut Salad)
Local name: سلطة أسود
In short: Charred eggplant mashed with peanut butter, lemon, garlic and chili, topped with tomato and parsley. A smoky, creamy Sudanese salad for scooping. It takes about 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 40 min
- Resting
- 10 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 170 kcal
Salata aswad means black salad, a nod to the dark, smoky eggplant at its heart. In Sudan the grilled pulp is mashed with peanut butter, lemon juice and garlic, then finished with chili, tomato and a drizzle of oil. It sits somewhere between a salad and a dip, and appears beside grilled meat, ful and tamiya, or simply with kisra or flatbread for scooping.
Instructions
- Heat the oven to 230°C (450°F), or prepare a grill. Prick the eggplants all over with a fork and place them on a lined tray.
- Roast or grill for 35 to 45 minutes, turning once or twice, until the skin is charred and blistered and the flesh is completely soft and collapsing.
- Let the eggplants cool for 10 minutes. Slit them open, scoop out the flesh and drain it in a sieve for 10 minutes, pressing lightly to release the bitter juices.
- Mash the pulp with a fork. Stir in the peanut butter, lemon juice, garlic, cumin, salt and chili until creamy but still a little textured.
- Spread on a plate, drizzle with the oil and scatter over the tomato and parsley. Serve at room temperature.
Tips
- Do not skimp on the roasting. The flesh should be completely soft and the skin blackened in places, which gives the salad its smoky taste. A gas flame or charcoal grill adds even more.
- Thin the mix with a spoonful of warm water if the peanut butter makes it too stiff, and taste before serving. Eggplants vary, so you may need more lemon or salt.
Questions and answers
Is salata aswad the same as baba ganoush?
They are both smoky eggplant salads, but the Sudanese version is typically made with peanut butter or ground peanuts instead of tahini, which gives it a nuttier, rounder taste.
Can I make it ahead?
Yes. It keeps for 3 days in the fridge and the flavor deepens. Add the tomato and parsley just before serving so they stay fresh.
How do I get a smoky flavor without a grill?
Char the whole eggplants directly over a gas flame, turning with tongs, until blackened, then finish them in a hot oven. A very hot cast-iron pan also works.
How long does it take to make Salata Aswad (Sudanese Grilled Eggplant and Peanut Salad)?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Salata Aswad (Sudanese Grilled Eggplant and Peanut Salad)?
About 170 kcal per serving, with 6 g of protein, 13 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 170 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 13 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 300 mg |
Estimated values, calculated from the ingredients.
