Salata Aswad & Tamia Platter (Smoky Eggplant-Peanut Dip with Crispy Chickpea Fritters) – Authentic Sudan Recipe
Sudan’s iconic vegetarian feast pairing smoky peanut-eggplant salad with crisp herb tamia.
- Country of Origin
- 🇸🇩 Sudan (North Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Char-roasted eggplant mashed with creamy peanut butter, Tomatoes, And garlic, Cumin, Coriander
Ingredients for Salata Aswad & Tamia Platter (Smoky Eggplant-Peanut Dip with Crispy Chickpea Fritters) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-roasted eggplant mashed with creamy peanut butter, prepped into bite-sized pieces
- 1.5 cups tomatoes, washed and trimmed
- 1 cup and garlic
- 1 medium onion and 3 cloves garlic, finely minced with cumin
- 1.5 tbsp traditional Sudan seasoning (coriander, fresh lime juice, garlic, sesame oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and cumin for 2–3 minutes until softened and fragrant.
- Add char-roasted eggplant mashed with creamy peanut butter and tomatoes along with coriander, fresh lime juice, garlic, sesame oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with and garlic and serve straight from the skillet.