Sudanese Eggplant Dip (Salata Aswad be Zabadi)

Step 1

Peel and dice up the eggplants

Step 2

In a skillet, heat the oil to medium high heat and add the diced eggplant.

Step 3

Stir occasionally and cook until epplant softens about 20 minutes

Step 4

In a bowl, mix together the tomato paste, yogurt, peanut butter and salt.

Step 5

Add in the lemon juice and combine well

Step 6

Gently stir in the green bell pepper and tomatoes, add in the garlic, black pepper and eggplant.

Step 7

Garnish with cilantro and serve with some flat bread.