Salata Aswad be Zabadi Recipe


3-4 large aubergines / egg plant (aswad)
1 tbsp tomato paste
1 cup yoghurt (zabadi)
2 tbsp peanut butter
1 tsp salt
1/2 tsp black pepper powder
1/2 tsp garlic
2 lemons
1 green pepper (optional)
2 tomatoes (optional)


Peal and chop up aubergines and fry in oil until soft.  In a separate bowl mix tomato paste, yoghurt, peanut butter and salt.  Squeeze juice of lemon and add green pepper and tomatoes if desired.  Add black pepper, garlic and cooled aubergines and mix.

After learning to cook Sudanese-style, Mark left Khartoum and paddled 3,000 miles down the River Nile through much of Sudan. Click here to find out about his Nile adventure and read extracts from his book based in The Sudan.



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