Sudanese Warm Salad by @niangcook

N/A

1 serving

🍆

1 medium

Eggplant

🍅

2 medium

Tomato

🍅

2 tbsp

Peanut Paste

🌶️

1 small

Chili Pepper

🥣

15 ml

Yogurt

🍅

15 ml

Tomato Paste

🍋

0.5

Lemon

🧄

2 cloves

Garlic

🧂

1.5 g

Salt

🌑

0.3 g

Pepper

🍞

120 g

Bread

Preparation Steps

  1. Step 1/10

    Wash the eggplant, tomatoes, chili pepper, lemon, and garlic. Dice the eggplant into 2 cm cubes.

    eggplant
    tomato
    chili pepper
    lemon
    garlic
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Dice the 2 tomatoes and finely chop the chili pepper and 2 garlic cloves.

    tomato
    chili pepper
    garlic
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Heat 1 tbsp olive oil in the frying pan over medium heat. Add the diced eggplant.

    olive oil
    eggplant
    🍳frying pan
    🥄measuring spoon
    🥄wooden spoon

  4. Step 4/10

    Cook the eggplant for about 10 minutes until tender and lightly browned. Stir regularly with the wooden spoon.

    eggplant
    🍳frying pan
    🥄wooden spoon

  5. Step 5/10

    Add the chopped garlic and chili pepper to the pan. Cook for 1 minute until fragrant.

    garlic
    chili pepper
    🍳frying pan
    🥄wooden spoon

  6. Step 6/10

    Add the diced tomatoes and 1 tbsp tomato paste. Stir until the tomato paste coats the vegetables.

    tomato
    tomato paste
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoon

  7. Step 7/10

    Season with 1/4 tsp salt and 1/8 tsp black pepper. Simmer for 8 minutes until the tomatoes soften.

    salt
    black pepper
    🍳frying pan
    🥄wooden spoon
    🥄measuring spoon

  8. Step 8/10

    Mix 2 tbsp peanut butter with 1 tbsp plain yogurt in the mixing bowl. Squeeze in the juice from 1/2 lemon.

    peanut butter
    plain yogurt
    lemon
    🥣mixing bowl
    🥄measuring spoon
    🍋citrus juicer
    🥄wooden spoon

  9. Step 9/10

    Stir the peanut-yogurt mixture into the warm eggplant mixture. Cook for 2 minutes until creamy and heated through.

    peanut butter
    plain yogurt
    eggplant
    🍳frying pan
    🥄wooden spoon

  10. Step 10/10

    Remove the salad from the heat and serve warm. Accompany it with the bread.

    bread
    🍳frying pan
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Spices, Condiments, Fruit, Aromatics, Seasonings, Grains, Bakery

Ingredients

Eggplant, Tomato, Peanut paste, Chili pepper, Yogurt, Tomato paste, Lemon, Garlic, Salt, Pepper, Bread

Allergens

Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Mediterranean

Calories

235 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 27g, Dietary fiber: 6g, Total fat: 12g, Saturated fat: 2.5g, Sugars: 8g

Nutritional Information

Minerals

Potassium: 460mg, Calcium: 85mg, Iron: 1.8mg, Magnesium: 50mg, Sodium: 350mg

Vitamins

Vitamin C: 23mg, Vitamin A: 85µg, Vitamin B6: 0.3mg, Folate: 42µg, Vitamin K: 12µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, frying pan, wooden spoon, measuring spoon, citrus juicer

Appliances

stovetop

Type

Type

Type Of Dish

Starter, Side Dish, Salad

Occasions

Lunch, Dinner, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Sudanese, East African, North African

Geographic

to inform

Various

Aspect

Texture

Tender, Creamy, Juicy, Soft

Flavors

Nutty, Tangy, Savory, Spicy, Smoky, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the dish contains yogurt), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat gently before serving), freezer : 1 month (Freeze without bread,Texture may become softer after thawing,Thaw overnight in the refrigerator)