A smoky, tangy salad of charred eggplant mashed with lemon juice, sesame paste, garlic, and spices. This distinctive Sudanese salad gets its name from the blackened eggplant skin used in preparation.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Char whole eggplants directly over a gas flame or on a grill, turning frequently for fifteen minutes until the skin is completely blackened.
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2
Place charred eggplants in a bowl, cover, and let steam for ten minutes. This makes peeling much easier.
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3
Peel away all the blackened skin and mash the soft smoky flesh with a fork. Do not use a blender to keep texture.
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4
Mix the mashed eggplant with tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper until well combined.
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5
Fold in diced onion and most of the parsley, reserving some for garnish on top.
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6
Serve at room temperature garnished with remaining parsley and a drizzle of olive oil.
Did You Know?
The more blackened the eggplant skin, the smokier and more flavorful the salata aswad, which is why Sudanese cooks char it until completely black.
Chef's Notes
Equipment Tips
- grill or gas burner
- mixing bowl
- fork
- sharp knife
The Story Behind Salata Aswad
Salata Aswad reflects the Middle Eastern and North African influence on Sudanese cuisine while maintaining its own distinct character. The intense charring technique gives this salad a smokiness that sets it apart from similar dishes across the region. It is a fixture on Sudanese dinner tables alongside grilled meats.
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