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.
Ingredients
3 large eggplants
3 tbsp tahini
4 tbsp fresh lemon juice
3 cloves garlic, minced
2 tbsp olive oil
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped
1 small onion, finely diced
Instructions
1Char whole eggplants directly over a gas flame or on a grill, turning frequently for fifteen minutes until the skin is completely blackened.
2Place charred eggplants in a bowl, cover, and let steam for ten minutes. This makes peeling much easier.
3Peel away all the blackened skin and mash the soft smoky flesh with a fork. Do not use a blender to keep texture.
4Mix the mashed eggplant with tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper until well combined.
5Fold in diced onion and most of the parsley, reserving some for garnish on top.
6Serve 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.