Salata Aswad

Salata Aswad Recipe - Authentic Vegetarian Dish from Sudan

Region / culture: Sudan | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Salata Aswad is a traditional Middle Eastern dish made with roasted eggplant, peanut butter, and a blend of spices. This flavorful and creamy salad is perfect as a side dish or a light meal on its own.

History

Salata Aswad has been a staple in Middle Eastern cuisine for centuries. The combination of roasted eggplant and peanut butter creates a unique and delicious flavor profile that has stood the test of time.

Ingredients

4 large aubergines / eggplant (aswad)
3 tbsp peanut butter
5 lemons
1 tsp salt
1 tsp black pepper powder
0.5 tsp cumin
1 tbsp vinegar
3 cloves garlic
1 green pepper (optional)
1 small onion (optional)
5 green chilies (optional)

How to prepare

Heat the aubergines over the flame of a stove.
Peel them when they become soft and burnt.
In a bowl, combine peanut butter with lemon juice.
Add the aubergines to the mixture and mash them.
Add one tablespoon of vinegar, cumin, salt, pepper, and crushed garlic.
If you prefer not to have a burnt or gassy taste (unlike Naemea's), we recommend frying the aubergines in oil instead of burning them over the flame.

Variations

Add roasted red peppers for a smoky flavor.
Mix in chopped parsley or mint for a fresh herbaceous taste.
Top with toasted nuts or seeds for added crunch.

Cooking Tips & Tricks

Make sure to roast the eggplant until it is soft and charred for the best flavor.

- Adjust the amount of spices and lemon juice to suit your taste preferences.

- For a smoother texture, use a food processor to blend the ingredients together.

Serving Suggestions

Serve Salata Aswad with pita bread, fresh vegetables, or as a side dish to grilled meats.

Cooking Techniques

Roasting the eggplant over an open flame adds a smoky flavor to the dish. Alternatively, you can roast the eggplant in the oven for a similar effect.

Ingredient Substitutions

If you don't have peanut butter, you can use tahini or almond butter as a substitute.

Make Ahead Tips

Salata Aswad can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a stir before serving.

Presentation Ideas

Garnish Salata Aswad with a drizzle of olive oil, a sprinkle of sumac, and a few fresh herbs for a beautiful presentation.

Pairing Recommendations

Serve Salata Aswad with grilled chicken, lamb kebabs, or falafel for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Salata Aswad contains approximately 200 calories.

Carbohydrates

Each serving of Salata Aswad contains approximately 15 grams of carbohydrates.

Fats

Each serving of Salata Aswad contains approximately 10 grams of fats.

Proteins

Each serving of Salata Aswad contains approximately 5 grams of proteins.

Vitamins and minerals

Salata Aswad is rich in vitamins and minerals, including vitamin C, vitamin K, and potassium.

Alergens

This recipe contains peanuts.

Summary

Salata Aswad is a nutritious dish that is high in fiber, vitamins, and minerals. It is a great option for those looking for a healthy and flavorful meal.

Summary

Salata Aswad is a delicious and nutritious dish that is easy to make and full of flavor. Whether you enjoy it as a side dish or a light meal, this Middle Eastern salad is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a warm summer day, and I was visiting my friend Fatima in her small village in Lebanon. As I walked into her kitchen, the aroma of spices and herbs filled the air, and I knew I was in for a treat.

Fatima greeted me with a warm smile and a hug, before pulling out a large mixing bowl and a variety of fresh vegetables from her garden. She explained to me that she was going to teach me how to make Salata Aswad, a traditional Lebanese dish that her mother had taught her many years ago.

As we began chopping and mixing the vegetables, Fatima shared with me the story of how her mother had learned the recipe from a dear friend, who had learned it from her own mother. She explained that Salata Aswad was a dish that had been passed down through generations, each cook adding their own personal touch to make it their own.

As we worked together in the kitchen, Fatima shared with me the importance of using fresh, high-quality ingredients in Lebanese cooking. She explained that the key to a delicious Salata Aswad was in the balance of flavors and textures, and that each ingredient played a crucial role in creating the perfect dish.

After hours of chopping, mixing, and tasting, we finally finished our Salata Aswad. The vibrant colors of the vegetables mixed with the fragrant aroma of the spices created a beautiful dish that was as pleasing to the eye as it was to the palate.

As we sat down to enjoy our meal, Fatima shared with me the joy that came from cooking and sharing traditional dishes with loved ones. She explained that food was a way to connect with our heritage and preserve the memories of those who had passed on before us.

As I left Fatima's home that evening, I felt grateful for the opportunity to learn how to make Salata Aswad from such a talented cook. I knew that I would carry this recipe with me for the rest of my life, sharing it with my own family and friends in the hopes of passing on the tradition to future generations.

And so, whenever I make Salata Aswad, I am reminded of that warm summer day in Fatima's kitchen, surrounded by the love and laughter of friends. I am reminded of the importance of preserving our culinary heritage and the joy that comes from sharing a delicious meal with those we hold dear.

For me, Salata Aswad is more than just a recipe – it is a connection to my past, a celebration of my heritage, and a way to honor the traditions that have been passed down through generations. And for that, I am eternally grateful.