in Africa, South Africa

Sudanese eggplant and peanut salad

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Ingredients for 4 servings:

  • 1 kg eggplant(s)
  • 80 g peanuts, unsalted
  • 1 lemon(s)
  • 1 clove(s) garlic
  • olive oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the eggplant into 1/2-cm-thick slices, season with salt, and let stand for 10 minutes. Drain the juice and fry in olive oil until golden brown. Dressing: Chop the peanuts and garlic, season with freshly ground pepper and salt, and add lemon juice to taste. Let the eggplant cool, then toss with the dressing. Note: The salad may need to be seasoned, but add salt sparingly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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