The very similar eastern Mediterranean mezzes baba ganoush and mutabbal are the likely inspiration for salatat aswad mahrousa. Upon arriving to Sudan, these dishes were adapted using localingredients such as lime juice and peanut butter and became this much-loved dish. It can be made in a variety of different ways depending on individual preferences.
How to
Use a toothpick to pierce the surface of theaubergines all over, going about 1 inch deep. Charthe eggplant two ways:
Prepare a charcoal grill by lighting coals over a grill andfan the coals until they are hot. Cook the auberginesover the coals, rotating every 2 to 3 minutes to cook
all sides for about 15 to 20 minutes total. They shoulddeflate slightly as they release their juices and beslightly charred all over.
Or, place one aubergine at a time on an open hobflame on medium, rotating the aubergine every 2 to 3minutes to cook all sides for about 15 to 20 minutestotal. It should deflate slightly as it releases its juicesand be slightly charred all over.
Run under cold water for 10 to 12 seconds (this allowsthe skin to be peeled easily). Gently peel the skin,halve the aubergine along its length and discard any seeds from the centre. Transfer the aubergine to abowl and use a mashing utensil to mash it into a lumpyconsistency. Season with the salt.
In a small bowl, prepare the dressing by mixing
the sesame seed paste, water, lime juice, vinegar,yoghurt, garlic, and season with salt and pepper.Mix the mashed aubergine with the dressing. Tasteand balance the flavours by adding more of any ofthe seasonings. Garnish with chopped parsley andsesame oil before serving with bread.
To grill the aubergine in the oven, coat with oil or foil and heat at 220°C for 20 to 25 minutes. Turn every 5minutes until charred all over.
Deep fry peeled and cubed aubergine until golden then continue as instructed. Alternatively, boil the cubes and continue to avoid using oil.
Use an equal amount of peanut butter instead of sesame seed paste.
Garnish with 1 finely chopped spring onion and/or green chilli.
Small aubergines are ideal for making mahshi (stuffed vegetables), medium-sized aubergines are ideally barbecued, such as for this salad, and large aubergines are best deep-fried for musaga’a (Sudanese-style moussaka) and other fried aubergine dishes.
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