In Sudan in the Nuba Mountains there is a leafy green that it similar to spinach that is usually used in this dish. In the U.S., spinach makes a nice substitute. Khamisa tells me that this salad is eaten very often at home and for holidays. It is very addictive. I can't stop dipping my spoon into this stuff.
4 boxes of frozen spinach
1 lg bag of frozen mixed vegetables with lima beans
1 small bag of frozen corn
1 small bag of frozen peas
1 cup toasted sesame seeds
1/2 c peanut butter
salt
Cook frozen spinach in a pot with very little oil. In another pot, cook the veggies in very little water. Toast sesame seeds in a pan until light brown. Process in a food processor into a paste. Mix the vegetables and spinach together and combine with the sesame paste and peanut butter. Add salt and pepper to taste. You can serve with honey if you like.
Showing posts with label peanut butter. Show all posts
Showing posts with label peanut butter. Show all posts
Saturday, November 7, 2015
Saturday, September 21, 2013
Khamisa's Sudanese Eggplant Salad (Salata Aswad)
Last year, my friend Khamisa and my students had a cooking exchange; she taught them how to make this salad and they taught her how to make pizza. It has quickly become a staple in our house and it makes for a great fall CSA recipe to use your peppers and eggplant. Khamisa's recipe uses a lot of garlic with delicious results! I have made it using only one head of garlic and it turned out fine but less piquant than the original.
Khamisa's Sudanese Eggplant Salad (Salata Aswad)
3-4 eggplants, peeled and cut into large chunks
1 lg onion, chopped
2-3 red bell peppers, chopped
1 green bell pepper, chopped
3 T olive oil
2 small cans of tomato paste
2 heads of garlic, peeled; then chopped in food processor
2 T cumin
1/2 - 1 t cayenne pepper or peri peri (optional)
Khamisa's Sudanese Eggplant Salad (Salata Aswad)
3-4 eggplants, peeled and cut into large chunks
1 lg onion, chopped
2-3 red bell peppers, chopped
1 green bell pepper, chopped
3 T olive oil
2 small cans of tomato paste
2 heads of garlic, peeled; then chopped in food processor
2 T cumin
1/2 - 1 t cayenne pepper or peri peri (optional)
1 T smoked paprika (optional)
1 1/2 cups natural, creamy peanut butter
2 t salt
1 t pepper
Pre-heat oven to 425 degrees. Roast eggplant, onion, and bell peppers in the oven for 15 minutes; reduce heat to 350 and continue to cook for about 15 minutes or until eggplant can be mashed easily with a potato masher. Remove from heat and mash vegetables or use an immersion blender; set aside.
In a Dutch oven, cook garlic and tomato paste over medium heat, stirring frequently until tomato paste turns a deep red color. Add cumin and cayenne pepper and paprika (if using) and sauté until fragrant, about a minute. Add eggplant mixture and continue to stir until well incorporated. Stir in peanut butter, salt, and pepper.
Serve with bread. I usually eat it with naan or tortillas because they are easy to find; more traditional, but less available in Nebraska groceries, are keesra or injeera.
1 1/2 cups natural, creamy peanut butter
2 t salt
1 t pepper
Pre-heat oven to 425 degrees. Roast eggplant, onion, and bell peppers in the oven for 15 minutes; reduce heat to 350 and continue to cook for about 15 minutes or until eggplant can be mashed easily with a potato masher. Remove from heat and mash vegetables or use an immersion blender; set aside.
In a Dutch oven, cook garlic and tomato paste over medium heat, stirring frequently until tomato paste turns a deep red color. Add cumin and cayenne pepper and paprika (if using) and sauté until fragrant, about a minute. Add eggplant mixture and continue to stir until well incorporated. Stir in peanut butter, salt, and pepper.
Serve with bread. I usually eat it with naan or tortillas because they are easy to find; more traditional, but less available in Nebraska groceries, are keesra or injeera.
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