Courtesy of 196 Flavors
Last day of National Nutrition Month, don’t miss this unique eggplant & yogurt salad from South Sudan. You can even use it as a dip!
INGREDIENT
4 large eggplants (about 2 lb)
1 tablespoon tomato paste
1 cup yogurt
1 tablespoon peanut butter
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, crushed
Juice of 2 small lemons
1 green bell pepper, diced
2 tomatoes, diced
2 tablespoons vegetable oil for frying
INSTRUCTION
Peel and chop the eggplants.
1. Fry in a skillet over medium-high heat in hot oil until eggplant softens, about 20 to 25 minutes.
2. In a bowl, mix the tomato paste, yogurt, peanut butter and salt.
3. Add the lemon juice, green bell pepper and tomatoes.
4. Add the black pepper, garlic and cooled eggplant and mix.
5. Garnish with cilantro. Serve warm or cold.
Serves: 12 people
Courtesy of 196 Flavors
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