Sudanese eggplant salad with peanut yogurt cream

Ingredients for 4 servings:

• 3 eggplant(s)
• 1 pot of yogurt, 150 g
• 1 tbsp peanut cream, creamy or crunchy
• ½ tsp pepper, or 1/4 tsp chili powder
• ½ tsp cumin
• ½ tsp coriander
• 2 tbsp tomato paste
• 1 pinch(s) of herbal salt, or vegetable stock
• 1 pinch of sugar
• 3 cloves garlic, finely chopped or squeezed
• ½ lemon(s)
• Oil (sunflower) or peanut oil
• 1 tomato(s)

Instructions

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

Peel the eggplants with a potato peeler and cut into thin slices. These are fried in oil until light brown, almost deep-fried, as they absorb a lot of the oil. Drain well. Then mash the eggplants; there should still be some small pieces left for the salad. If the eggplants are pureed, you can also make a savory eggplant paste with the following ingredients, which is suitable as a spread or as a dip for meat. Add the yogurt, peanut butter, garlic, lemon, tomato paste, and spices to the eggplants and mix everything well. For decoration, tomatoes can be thinly sliced ​​and placed on the edge of the plate. The salad is intended as a side dish and is usually eaten with pita or Arabic bread. Pieces of bread are held with the fingers (right hand), which are then used to pick up and eat the salad.