This is a Sudanese favorite, eggplant ‘salad’ with a tangy peanut butter sauce.
There isn’t a formal recipe and the taste varies slightly from household to household depending on the spices and whether the eggplants are fried or oven-roasted. Traditionally eggplants are thinly sliced and fried but, oven roasting is equally as delicious and healthier.
3 medium-sized eggplants (dark eggplants are preferred in this case because they tend to have less seeds, which can give a bitter taste)
2 medium sized tomatoes, cut into small cubes
5-6 tbsp of creamy peanut butter
1/4 cup of lemon juice
1tsp of cumin powder
1/2 tsp of garlic paste
1 tsp of black pepper
salt to taste
start by preheating oven. Peel the eggplants and puncture holes in them. Lay eggplants directly onto oven rack (place an oven pan/tray below to capture any fluids). Roast eggplants for 20-30 mins rotating the eggplants occasionally. Once eggplants have become soft in nature (to test poke with a fork and eggplants should be “mushy”) remove from oven and slice into large chunks and place in a large bowl. With a fork begin mashing the eggplants into smaller chunks (you may leave it as large chunks if preferred).
In a separate bowl begin preparation of tangy peanut butter sauce by putting 5 large dollops of peanut butter and adding a few tablespoons of the lime juice. With a spoon begin rapidly mixing (peanut butter may resist initially). Continue to add lemon juice until mixture is smooth and creamy in nature. The mixture should be thick but watery. If it has not attained that consistency you may add a bit of lime juice or water. Then add cumin, black pepper, and garlic and mix well into the mixture.
Once peanut butter mixture is completed, add to bowl of mashed eggplants. Also add cubed tomatoes and salt to taste.
Best served with warm pita bread…though this would obviously not be gluten-free