Sudanese eggplant caviar with peanuts (al-aswad)


Here is a delicious Sudanese-inspired recipe: eggplant caviar with peanuts. The peanuts go very well with the eggplants!

Enjoy it hot, warm or cold, with pita bread, as a tapas or as the base of a sandwich.

Sudanese eggplant caviar with peanuts (al-aswad)

Servings 4
Prep Time 20 minutes
Cook Time 30 minutes


  • Approx. 550 g eggplant
  • 1 red onion medium size
  • 2 cloves of garlic
  • 2 small tomatoes
  • 1.5 tbsp peanut paste or peanut butter
  • Juice from ½ lime
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • salt
  • pepper


  • Start by cooking the eggplants. You may or may not drain them first, and you may or may not peel them.
  • You can steam the eggplants after cutting them into large cubes, or cook them in a pan or oven after slicing them. Stop cooking when the eggplants are cooked through.
  • While the eggplants are cooking, chop the onion and garlic.
  • In a frying pan, fry the chopped onion over a low heat in a little olive oil until soft (about 7-10 minutes in total). After about 5 minutes, add the garlic.
  • Meanwhile, chop the tomatoes into small cubes.
  • Once the garlic and onion are cooked, add the tomatoes, eggplant pieces and 10 cl of water. Simmer for 10 minutes, stirring from time to time.
  • Mix the peanut paste with 1 to 2 tablespoons of tepid water and the juice of half a lemon.
  • Pour the mixture into the pan, add the spices, stir well and cook for another 10 minutes.
  • With a spatula, roughly crush the vegetables to obtain a slightly pasty texture. It’s ready!


You can add diced peppers, use less tomatoes, in short, play with the proportions of the ingredients accompanying the eggplant.
Just before serving, you can add a few chopped coriander leaves, and why not a handful of crushed peanuts to give a little bit of crunch.
Course: Appetizer
Cuisine: African

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