Sudanese
Salatat Aswad
A Sudanese black eggplant salad made by charring eggplant until smoky, then mashing it with dakwa, lime, garlic, chile, and fresh vegetables. It is soft, tangy, nutty, and often served beside kisra, gurasa, or grilled meat.
Watch it mademimi gandor · 15:38
Ingredients
- Large eggplant1
- Unsweetened peanut paste or natural peanut butter3 tbsp
- Tomato, finely diced1 small
- Red onion, finely diced1/4 small
- Green chile, finely chopped1
- Garlic clove1 large
- Fresh lime juice2 tbsp
- Ground cumin1/2 tsp
- Salt3/4 tsp
- Water2 to 3 tbsp
- Peanut oil or sesame oil1 tsp
- Fresh coriander or parsley, chopped1 tbsp
Method
- Place the whole eggplant directly over hot charcoal or a gas flame and turn it often until the skin is blackened and the flesh has collapsed, about 15 to 20 minutes.
- Transfer the eggplant to a bowl, cover for 5 minutes, then peel away the charred skin while keeping the smoky flesh.
- Let the eggplant drain in a sieve for a few minutes, then mash it well with a fork or pestle.
- Pound the garlic, green chile, and salt together to make a rough paste.
- In a bowl, loosen the peanut paste with the lime juice and 2 tablespoons of water until smooth and pourable, adding a little more water if needed.
- Mix the mashed eggplant with the garlic-chile paste, cumin, and peanut mixture until creamy.
- Fold in the diced tomato and red onion, then taste and adjust with more salt or lime if needed.
- Spoon the salad into a shallow dish, drizzle with the oil, and scatter with chopped coriander or parsley before serving.
Common questions
Can I substitute regular peanut butter for unsweetened peanut paste in Salatat Aswad?
Yes. Use natural peanut butter with no sugar or added oils. If it’s very thick, loosen it with extra lime juice and a little water until it becomes smooth and pourable before mixing with the eggplant.
How long does it take to make Salatat Aswad, including roasting the eggplant?
Plan for about 25 to 35 minutes total. Roasting the eggplant takes 15 to 20 minutes, plus 5 minutes resting, then a few minutes to peel, mash, and mix everything together.
What are the most common mistakes when making this Sudanese eggplant salad?
The biggest mistakes are under-charring the eggplant, not draining it, and adding too much water to the peanut mixture. Also avoid over-mashing the tomato and onion; they should stay fresh and slightly chunky.
How should I store leftovers, and how long will they keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may release a little liquid, so stir before serving. For best texture, add the herb garnish just before eating.
What is the best way to serve Salatat Aswad?
Serve it chilled or at cool room temperature as a dip, side dish, or mezze-style salad. Spoon it into a shallow dish, drizzle with peanut or sesame oil, and serve with flatbread, pita, or grilled meat.