The Black Salad
  1. Start by chopping the garlic, chili, and the eggplants.

  2. Fry the eggplants in a drizzle of olive oil for 5-6 minutes or till fully cooked and soft. (You can grill them in the air-fryer)

  3. Push the eggplants to the side or remove them from the pan. Add a bit more olive oil and fry the garlic and chili till fragrant.

  4. Add the tomato puree, yogurt, and mix them. Then add the peanut butter.

  5. Once dissolved, mix the eggplants in the sauce and mash them completely.

  6. Season with salt, pepper, and the juice of a lemon.

  7. Garnish with some parsley and the crushed peanuts, and enjoy.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions👕Casual📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

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