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)
- 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
- 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!