Sudanese eggplant-peanut salad


  • Two large eggplants

  • Sea salt

  • Eight tablespoons of oil

  • A glove of garlic

  • A teaspoon of brown sugar

  • A teaspoon of cumin

  • Two tablespoons of lemon juice

  • Two tablespoons of peanut butter

  • A green pepper

  • A small onion

  • Two tablespoons of roasted peanuts

  • Two sprigs of mint


Cut the eggplants into slices 0.5 centimeters thick. Place them in a bowl with water and sea salt for 15 minutes. Then pat them dry and grill them in some oil until brown on both sides. Then put them aside. Then you can start with the dressing. Crush the garlic, mix it with the lemon juice and peanut butter. Also add the cumin and half a teaspoon of salt. Add the remaining oil and mix lightly with some water until you have a fine dressing. Chop the onion and the pepper finely, cut the pepper into thin strips. Place the eggplant slices in a bowl and mix the vegetables with four tablespoons of dressing and place this on the eggplant slices. Roughly chop the peanuts and mint and sprinkle over. The rest of the dressing can be served separately.

Enjoy it!