Salata Aswad be Zabadi

Salata Aswad be Zabadi Recipe from Sudan with Aubergines, Tomato, and Yoghurt

Region / culture: Sudan | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Salata Aswad be Zabadi is a delicious Middle Eastern dish that combines the rich flavors of eggplant with creamy yogurt and tangy lemon. This recipe is perfect for a light and refreshing side dish or appetizer.

History

Salata Aswad be Zabadi has its origins in Middle Eastern cuisine, where eggplant is a popular ingredient in many dishes. The combination of eggplant with yogurt and lemon creates a unique and flavorful salad that is loved by many.

Ingredients

3-4 large aubergines / eggplant
1 tbsp tomato paste
1 cup yogurt
2 tbsp peanut butter
1 tsp salt
0.5 tsp black pepper powder
0.5 tsp garlic
2 lemons
1 green pepper (optional)
2 tomatoes (optional)

How to prepare

Peel and chop the aubergines, then fry them in oil until they become soft.
In a separate bowl, combine tomato paste, yogurt, peanut butter, and salt.
Squeeze the juice of a lemon and add green pepper and tomatoes, if desired.
Add black pepper, garlic, and the cooled aubergines, then mix everything together.

Variations

Add chopped fresh herbs such as parsley or mint for extra flavor.
Roast the eggplant instead of frying for a smokier taste.
Use tahini instead of peanut butter for a different twist.

Cooking Tips & Tricks

Make sure to fry the eggplant until it is soft and tender, but not mushy.

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

- For a creamier texture, you can blend the yogurt mixture before adding it to the salad.

Serving Suggestions

Serve Salata Aswad be Zabadi as a side dish with grilled meats or as a topping for pita bread.

Cooking Techniques

Frying, mixing, and blending

Ingredient Substitutions

Tahini can be used instead of peanut butter.

- Greek yogurt can be used instead of regular yogurt.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Presentation Ideas

Garnish with a drizzle of olive oil, a sprinkle of sumac, and a few fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Serve Salata Aswad be Zabadi 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 gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains dairy (yogurt) and peanuts.

Summary

Salata Aswad be Zabadi is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Salata Aswad be Zabadi is a flavorful and nutritious Middle Eastern salad that is easy to make and perfect for any occasion. Enjoy the creamy texture of the yogurt mixed with the smoky eggplant and tangy lemon for a delicious dish that will impress your guests.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Salata Aswad be Zabadi. The rich, creamy flavors of the yogurt mixed with the bold, smoky taste of the roasted eggplant create a dish that is truly irresistible. I first learned how to make this dish when I was a young girl, visiting my aunt in the countryside. She was known for her delicious cooking and I jumped at the chance to learn from her.

My aunt took me out to her garden, where she grew an abundance of fresh vegetables. She showed me how to select the best eggplants for roasting, ensuring they were firm and free of any blemishes. We picked a few from the garden and headed back to her kitchen to begin the process of making Salata Aswad be Zabadi.

She started by roasting the eggplants over an open flame, turning them occasionally until they were charred on the outside and soft on the inside. The smell that filled the kitchen was incredible, and I couldn't wait to taste the finished dish. Once the eggplants were cooked, my aunt peeled off the charred skin and mashed the flesh with a fork until it was smooth and creamy.

Next, she added a generous amount of creamy yogurt to the eggplant, along with minced garlic, lemon juice, and a pinch of salt. The combination of flavors was divine, and I knew I had to learn how to make this dish for myself. My aunt patiently walked me through each step, teaching me the importance of seasoning to taste and adjusting the ingredients as needed.

As we sat down to enjoy our meal, I couldn't help but marvel at how such simple ingredients could come together to create something so delicious. The creamy yogurt balanced out the smoky eggplant perfectly, creating a dish that was both comforting and satisfying. I knew that this would become a staple in my own cooking repertoire.

Over the years, I have made Salata Aswad be Zabadi countless times, each time adding my own twist to the recipe. Sometimes I like to add a sprinkle of fresh herbs from my own garden, or a drizzle of olive oil for extra richness. Regardless of how I choose to make it, the dish always brings back memories of that day with my aunt in the countryside, learning how to cook from the heart.

I have shared this recipe with friends and family, passing down the tradition of making Salata Aswad be Zabadi to the next generation. It brings me joy to see others enjoy this dish as much as I do, and I am grateful for the memories and traditions that it represents.

As I sit down to enjoy a bowl of Salata Aswad be Zabadi, I can't help but smile at the thought of all the people who have come before me, sharing their love of cooking and their passion for creating delicious meals. This recipe is more than just a dish – it is a connection to my past, a reminder of where I come from, and a celebration of the joy that good food can bring. And for that, I am forever grateful.