[{"data":1,"prerenderedAt":378},["ShallowReactive",2],{"recipe:salata-aswad":3,"recipe:country:sudan":171},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"emoji":9,"summary":10,"intro":11,"story":12,"whyThis":13,"tips":18,"substitutions":25,"variations":38,"serveWith":48,"storage":50,"faq":51,"equipment":67,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":74,"difficulty":75,"course":76,"diet":79,"mainIngredients":82,"ingredients":87,"instructions":126,"nutrition":153,"images":158,"keywords":162,"publishedAt":169,"updatedAt":169,"authorSlug":170},"salata-aswad","Salata Aswad (Sudanese Fried Aubergine and Peanut Salad)","سلطة أسود","sa-LA-ta AS-wad","sudan","🍆","Aubergine fried until it collapses, then crushed with peanut butter, yogurt, lemon and cumin into a pale smoky cream. The cold dish that opens almost every Sudanese table.","Salata aswad means black salad, named for the dark skin of the aubergine rather than the color of the finished bowl, which comes out ivory and flecked. Cubes of aubergine are fried until deep gold and completely soft, then mashed into a dressing of peanut butter loosened with lemon juice and water, folded through with yogurt, garlic and cumin. The taste is rich but sharp — the peanut gives body and a faint sweetness, the lemon and yogurt cut straight back through it, and the fried aubergine brings a mild smokiness. It is served cool, scooped with bread, and put on the table before and alongside everything else rather than as a course of its own.","Sudanese meals open with salads, and the word covers a wider range than it does in Europe. Some are raw and chopped, some are cooked and mashed, and a whole family of them is bound with dakwa, peanut butter, which does the job that tahini does further north in the Levant. Salata dakwa made with tomato, salata rob made with fermented milk, and this aubergine version all sit in the same category: cold, tangy, and built to be scooped rather than forked.\n\nPeanuts explain a lot about the western half of the country. Sudan has long been a major groundnut producer, and in Kordofan and Darfur the crop is a staple rather than a snack, pressed for oil and ground into paste that goes into stews, sweets and salads. The result is a national palate where peanut is a savory background flavor, not a dessert or a children's spread, and where a salad bound with it reads as completely ordinary.\n\nThe dish invites comparison with other mashed aubergine plates around the Mediterranean and the Middle East — baba ganoush in the Levant, zaalouk in Morocco, melitzanosalata in Greece. All share the trick of cooking aubergine to collapse and mashing it with fat and acid, and the differences are in what does the binding: tahini and smoke in the Levant, olive oil and tomato in Morocco, peanut butter and yogurt in Sudan. Nobody here is copying anyone; aubergine is cheap, plentiful and vastly better mashed than boiled, and cooks in every one of those places worked it out.",[14,15,16,17],"Salts and drains the aubergine first, so it fries golden instead of soaking up half the pan of oil.","Explains the moment the peanut butter seizes into a stiff paste, which panics first-time cooks unnecessarily.","Keeps some texture in the mash rather than blitzing everything to a uniform purée.","Gives a genuine dairy-free route rather than pretending yogurt is optional in a dish built around it.",[19,20,21,22,23,24],"Salt the cubes and let them drain for 20 minutes, then squeeze them gently in a towel. Aubergine that goes into the pan wet steams into a grey sponge.","Fry in a shallow layer of hot oil in batches. Too much aubergine at once drops the temperature and the pieces absorb oil instead of browning in it.","Add the water to the peanut butter a spoonful at a time. It will tighten into a stiff ball first — that is normal, and it loosens into a smooth cream if you keep going.","Mash with a fork, not a blender. The bowl should still show pieces of aubergine rather than looking like hummus.","Let it sit for at least ten minutes before serving. The cumin and garlic need that time to spread through the peanut base.","Serve it cool or at room temperature, never hot — the yogurt tastes flat and thin when warm.",[26,30,34],{"original":27,"swap":28,"note":29},"Yogurt","Extra lemon juice and 2 tbsp water, or a thick unsweetened plant yogurt","The yogurt supplies both tang and looseness, so a dairy-free version needs a bit of each. Coconut yogurt works but brings its own flavor; a plain soy or oat one is closer.",{"original":31,"swap":32,"note":33},"Peanut butter","Tahini","This effectively turns the bowl into a Levantine-style aubergine dip rather than a Sudanese one, which is a perfectly good dish but a noticeably different flavor — sesame is bitter where peanut is sweet.",{"original":35,"swap":36,"note":37},"Frying the aubergine","Roasting at 220°C for 30 minutes, tossed in 3 tbsp oil","Lighter and much less messy, and it deepens the smokiness. It does not give quite the same silky, oil-soft texture, so the mash comes out a little drier — add an extra spoonful of yogurt.",[39,42,45],{"name":40,"description":41},"Salata dakwa","The tomato-based sibling: chopped tomato, onion and green chilli dressed with the same peanut butter and lemon mixture, uncooked and much sharper.",{"name":43,"description":44},"With grilled aubergine","Whole aubergines charred directly over a flame until the skins blister and the insides slump, then peeled and mashed. Smokier, closer to baba ganoush in aroma while keeping the peanut base.",{"name":46,"description":47},"Extra-hot version","Two or three green chillies chopped fine into the mash rather than scattered on top, which is common when the salad is served with plain grilled meat.",[49],"Kisra or flatbread for scooping, as part of a spread with grilled meat and other cold salads","Keeps 3 days in a sealed container in the fridge and is arguably better on the second day, once the garlic has mellowed and the cumin has spread evenly. Bring it back to room temperature for twenty minutes before serving, since the peanut butter stiffens when cold and the whole bowl tastes muted straight from the fridge; loosen with a splash of water or lemon juice if it has set too firm. It does not freeze — the yogurt splits and the aubergine turns watery on thawing.",[52,55,58,61,64],{"question":53,"answer":54},"Why did my peanut butter seize up when I added liquid?","That is normal and temporary. Peanut butter tightens dramatically the moment a small amount of water or lemon juice hits it, forming a stiff paste that looks ruined. Keep adding liquid a spoonful at a time and whisking, and it passes through that stage and loosens into a smooth pourable cream within about a minute.",{"question":56,"answer":57},"Do I have to peel the aubergine?","No, and most Sudanese cooks do not. The skin softens completely during frying and adds dark flecks and a little bitterness that balances the peanut butter. Peel it if your aubergines are very large and the skin is thick and leathery, or if you want a paler, smoother-looking bowl.",{"question":59,"answer":60},"Can I make this vegan?","Yes. Leave out the yogurt and compensate with an extra half lemon and two tablespoons of water so the mixture stays loose and tangy, or use a thick unsweetened plant yogurt. The peanut butter is doing most of the structural work, so the dish holds together fine without dairy.",{"question":62,"answer":63},"How is this different from baba ganoush?","Both are mashed aubergine dips, but the binder differs. Baba ganoush uses tahini and usually charred aubergine, giving a sesame-bitter, smoky result. Salata aswad uses peanut butter and yogurt with fried aubergine, so it is sweeter, creamier and tangier, with cumin rather than sesame as the leading spice.",{"question":65,"answer":66},"How far ahead can I make it?","Up to a day ahead comfortably, which is how it is usually handled when a large meal is being cooked. Make it in the morning, refrigerate covered, and take it out of the fridge shortly before eating. Any longer than three days and the aubergine starts weeping liquid and the texture goes slack.",[68,69,70,71],"Colander","Wide frying pan","Mixing bowl","Fork or potato masher",4,15,20,"easy",[77,78],"appetizer","side",[80,81],"vegetarian","gluten-free",[83,84,85,86],"eggplant","peanut-butter","yogurt","lemon",[88,92,97,101,103,106,108,110,115,119,122],{"ref":83,"qty":89,"unit":90,"name":91},800,"g","aubergines, in 2 cm cubes",{"qty":93,"unit":94,"name":95,"noScale":96},1,"tbsp","coarse salt, for drawing out water",true,{"qty":98,"unit":99,"name":100,"noScale":96},150,"ml","sunflower or sesame oil, for frying",{"ref":84,"qty":72,"unit":94,"name":102},"smooth unsweetened peanut butter",{"ref":86,"qty":93,"unit":104,"name":105},"piece","lemon, juiced",{"qty":72,"unit":94,"name":107},"cold water",{"ref":85,"qty":98,"unit":90,"name":109},"plain full-fat yogurt",{"ref":111,"qty":112,"unit":113,"name":114},"garlic",2,"clove","garlic, crushed to a paste with a pinch of salt",{"ref":116,"qty":93,"unit":117,"name":118},"cumin","tsp","ground cumin",{"ref":120,"qty":93,"unit":104,"name":121,"optional":96},"green-chili","green chilli, finely chopped",{"qty":123,"unit":124,"name":125},null,"to taste","salt",[127,131,135,139,143,146,149],{"title":128,"text":129,"timerSeconds":130},"Draw out the water","Toss the aubergine cubes with the coarse salt in a colander and leave over the sink for 20 minutes. Beads of liquid will collect on the cut faces and the cubes will look visibly damp and slightly shrunken.",1200,{"title":132,"text":133,"tip":134},"Squeeze and dry","Rinse the cubes briefly, then wrap them in a clean towel and press firmly to force out as much water as you can. They should feel spongy and dry to the touch before they go anywhere near the oil.","This step is the difference between golden aubergine and an oil-logged one. Do not skip it.",{"title":136,"text":137,"timerSeconds":138},"Fry in batches","Heat the oil in a wide pan until a cube dropped in sizzles immediately. Fry the aubergine in two or three batches for 6 to 7 minutes each, turning, until the pieces are deep gold on all sides and collapse when pressed with a spoon. Drain on paper towels.",400,{"title":140,"text":141,"tip":142},"Loosen the peanut butter","Whisk the peanut butter with the lemon juice in a bowl. It will seize into a thick stiff paste — keep whisking and add the cold water a spoonful at a time until it slackens into a smooth pale cream the texture of pouring yogurt.","Do not add all the water at once; it splits into lumps floating in liquid and takes twice as long to bring back.",{"title":144,"text":145},"Season the base","Stir the crushed garlic, cumin and a good pinch of salt into the peanut cream and taste it on its own. It should be sharp, salty and clearly cumin-scented, a little stronger than you want the finished salad to be.",{"title":147,"text":148},"Mash it together","Add the warm fried aubergine and crush it into the dressing with a fork, leaving some pieces recognisable rather than working it to a smooth purée. Fold in the yogurt last, in two additions.",{"title":150,"text":151,"timerSeconds":152},"Rest and serve","Let the bowl stand for at least 10 minutes so the flavors settle, then check the salt and lemon once more. Scatter over the chopped chilli, drizzle with a little of the frying oil, and serve cool with bread.",600,{"calories":154,"protein":155,"carbs":73,"fat":74,"fiber":156,"sugar":155,"sodium":157,"estimated":96},265,8,6,480,[159],{"src":160,"alt":161},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero.svg","Bowl of creamy pale Sudanese aubergine and peanut salad topped with green chilli and oil",[163,164,165,166,167,168],"salata aswad","aubergine salad","peanut butter","sudanese salad","eggplant dip","mezze","2026-08-20","dishroute-kitchen",{"items":172,"total":375,"page":93,"limit":376,"hasMore":377},[173,201,225,249,267,289,310,317,335,355],{"slug":174,"title":175,"nativeName":176,"countrySlug":8,"baseServings":72,"prepMinutes":177,"cookMinutes":178,"restMinutes":179,"difficulty":75,"course":180,"diet":183,"mainIngredients":186,"images":190,"keywords":194,"publishedAt":169,"updatedAt":169,"authorSlug":170},"agashe","Agashe (Sudanese Peanut-Crusted Grilled Beef)","أقاشي",25,12,30,[181,182],"street-food","main",[184,81,185],"dairy-free","halal-friendly",[187,188,189],"peanuts","beef-chuck","chili-flakes",[191],{"src":192,"alt":193},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero.svg","Skewers of peanut-crusted grilled beef over charcoal with raw onion rings and tomato wedges",[174,195,196,197,198,199,200],"agashi","peanut crust","grilled beef","sudanese street food","suya","dakwa",{"slug":202,"title":203,"nativeName":204,"countrySlug":8,"baseServings":178,"prepMinutes":74,"cookMinutes":205,"restMinutes":206,"difficulty":75,"course":207,"diet":209,"mainIngredients":210,"images":214,"keywords":218,"publishedAt":169,"updatedAt":169,"authorSlug":170},"sudanese-basbousa","Basbousa (Sudanese Semolina Cake in Lemon Syrup)","بسبوسة",40,90,[208],"dessert",[80],[211,85,212,213],"semolina","butter","coconut",[215],{"src":216,"alt":217},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero.svg","Golden semolina cake cut into diamonds in a tin, each piece topped with a peanut and glossy with syrup",[219,220,221,222,223,224],"basbousa","semolina cake","sudanese dessert","syrup cake","coconut semolina","cardamom syrup",{"slug":226,"title":227,"nativeName":228,"countrySlug":8,"baseServings":156,"prepMinutes":74,"cookMinutes":229,"restMinutes":230,"difficulty":75,"course":231,"diet":233,"mainIngredients":236,"images":238,"keywords":242,"publishedAt":169,"updatedAt":169,"authorSlug":170},"gongolez","Gongolez (Sudanese Baobab Fruit Drink)","قنقليز",0,240,[232],"drink",[80,234,81,184,235],"vegan","nut-free",[237],"cardamom",[239],{"src":240,"alt":241},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero.svg","Tall glass of cloudy white baobab drink over ice, with a cracked baobab pod and pale pulp beside it",[226,243,244,245,246,247,248],"baobab drink","tabaldi","sudanese drink","ramadan drink","bouye","iftar",{"slug":250,"title":251,"nativeName":252,"countrySlug":8,"baseServings":72,"prepMinutes":74,"cookMinutes":74,"difficulty":75,"course":253,"diet":254,"mainIngredients":255,"images":258,"keywords":262,"publishedAt":169,"updatedAt":169,"authorSlug":170},"kamounia","Kamounia (Sudanese Cumin Liver and Lung Fry)","كمونية",[182],[184,81,185,235],[116,256,257,111],"onion","tomato",[259],{"src":260,"alt":261},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero.svg","Dark browned pieces of cumin-coated lamb liver and lung in a steel pan with chilli and lemon",[250,116,263,264,265,266],"lamb liver","offal","sudanese","quick fry",{"slug":268,"title":269,"nativeName":270,"countrySlug":8,"baseServings":72,"prepMinutes":74,"cookMinutes":177,"restMinutes":271,"difficulty":272,"course":273,"diet":275,"mainIngredients":276,"images":279,"keywords":283,"publishedAt":169,"updatedAt":169,"authorSlug":170},"kisra","Kisra (Sudanese Fermented Sorghum Crepe)","كسرة",1440,"medium",[274],"bread",[80,234,81,184,235],[277,278],"flour","yeast",[280],{"src":281,"alt":282},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero.svg","Stack of thin pale Sudanese kisra sheets folded on a woven tray beside a bowl of stew",[268,284,285,286,287,288],"sorghum flatbread","fermented bread","sudanese bread","injera","gluten-free flatbread",{"slug":290,"title":291,"nativeName":292,"countrySlug":8,"baseServings":72,"prepMinutes":73,"cookMinutes":206,"difficulty":272,"course":293,"diet":294,"mainIngredients":295,"images":299,"keywords":303,"publishedAt":169,"updatedAt":169,"authorSlug":170},"mullah-waika","Mullah Waika (Sudanese Dried Okra Stew)","ملاح ويكة",[182],[184,81,185,235],[296,297,256,298],"okra","lamb","tomato-paste",[300],{"src":301,"alt":302},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero.svg","Glossy dark red Sudanese okra stew with chunks of lamb, trailing in a thread from a raised spoon",[304,305,306,307,308,309],"mullah waika","weika","dried okra","sudanese stew","okra powder","lamb stew",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"baseServings":72,"prepMinutes":73,"cookMinutes":74,"restMinutes":74,"difficulty":75,"course":311,"diet":312,"mainIngredients":313,"images":314,"keywords":316,"publishedAt":169,"updatedAt":169,"authorSlug":170},[77,78],[80,81],[83,84,85,86],[315],{"src":160,"alt":161},[163,164,165,166,167,168],{"slug":318,"title":319,"nativeName":320,"countrySlug":8,"baseServings":72,"prepMinutes":73,"cookMinutes":73,"difficulty":75,"course":321,"diet":322,"mainIngredients":323,"images":325,"keywords":329,"publishedAt":169,"updatedAt":169,"authorSlug":170},"shaiyah","Shaiyah (Sudanese Quick-Fried Spiced Beef)","شية",[182],[184,81,185,235],[188,256,324],"black-pepper",[326],{"src":327,"alt":328},"\u002Fimages\u002Frecipes\u002Fshaiyah\u002Fhero.svg","Seared strips of peppery Sudanese beef with softened onion in a black cast-iron pan",[318,330,331,332,333,334],"sudanese beef","pan-fried beef","butcher shop","black pepper","quick dinner",{"slug":336,"title":337,"nativeName":338,"countrySlug":8,"baseServings":72,"prepMinutes":74,"cookMinutes":206,"restMinutes":339,"difficulty":340,"course":341,"diet":343,"mainIngredients":344,"images":345,"keywords":349,"publishedAt":169,"updatedAt":169,"authorSlug":170},"sharmout-abiad","Sharmout Abiad (Sudanese Dried Meat and Yogurt Soup)","شرموط أبيض",60,"hard",[342,182],"soup",[81,185,235],[85,296,256,111],[346],{"src":347,"alt":348},"\u002Fimages\u002Frecipes\u002Fsharmout-abiad\u002Fhero.svg","Bowl of pale ivory Sudanese soup with strands of dried beef and a spoon resting on the rim",[350,351,352,305,353,354],"sharmout abiad","dried meat soup","sudanese wedding food","rob","fermented milk",{"slug":356,"title":357,"nativeName":358,"countrySlug":8,"baseServings":72,"prepMinutes":359,"cookMinutes":179,"difficulty":272,"course":360,"diet":361,"mainIngredients":362,"images":364,"keywords":368,"publishedAt":169,"updatedAt":169,"authorSlug":170},"sudanese-asida","Sudanese Asida (Beaten Sorghum Dough)","عصيدة",5,[182],[80,234,81,184,235],[277,363],"sesame-oil",[365],{"src":366,"alt":367},"\u002Fimages\u002Frecipes\u002Fsudanese-asida\u002Fhero.svg","Smooth pale mound of Sudanese asida on a round tray with a well of dark okra stew in the top",[369,370,371,265,372,373,374],"asida","aseeda","sorghum","dura","mullah","african staple",10,24,false,1787360055814]