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.

  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 peanut butter. Mix them until dissolved.

  5. 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.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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