Salata aswad

Name: Salata aswad
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 600 g washed aubergines, stalks removed; 100 g peeled sliced onion; 80 g plain unsweetened unsalted peanut butter; 30 g plain tomato paste; 100 ml drinking water; 20 ml sunflower oil: 15 ml for aubergines and 5 ml for pan; 2 finely grated garlic cloves; 30 ml lime juice; Half tsp ground cumin; Up to 1 g salt and pinch black pepper

🍆 Roasted aubergine in peanut, tomato paste and lime sauce, four side portions.

Ingredients

600 g washed aubergines, stalks removed
100 g peeled sliced onion
80 g plain unsweetened unsalted peanut butter
30 g plain tomato paste
100 ml drinking water
20 ml sunflower oil: 15 ml for aubergines and 5 ml for pan
2 finely grated garlic cloves
30 ml lime juice
Half tsp ground cumin
Up to 1 g salt and pinch black pepper

Preparation

Preheat conventional oven to 220 °C. Cut aubergines into 2 cm cubes and mix with their measured 15 ml oil.

Spread one layer on lined tray and roast thirty to thirty-five minutes, turning halfway, until fully tender and lightly golden.

During final roasting minutes soften onion in remaining 5 ml oil about six minutes. Add garlic, cumin and tomato paste and stir one minute over moderate heat.

Loosen peanut butter with 100 ml water, add to pan and simmer three minutes, stirring smooth.

Fold in fully tender aubergines, pepper and simmer three minutes. Off heat add lime, taste and salt cautiously.

Rest ten minutes and divide four side portions. This explicit oven adaptation is not deep-fried and contains no yoghurt.