Sudanese eggplant salad

Sudanese salad with eggplant

INGREDIENTS:
1 eggplant
1 green pepper
1 tomato
1 garlic clove
2 tablespoons yogurt
1 tablespoon peanut butter
fresh lemon juice
salt
black pepper
2 tablespoons sunflower oil for frying

PREPARATION:
Cut the eggplant into cubes without peeling it, salt the cubes and set aside for 2 hours so that the bitter juices can be drained out. Then rinse the cubes and dry them with kitchen paper.
Heat the sunflower oil and add pieces of pepper, eggplant and crushed garlic. Fry and when it’s almost ready add the peeled tomato (cut into pieces, without the seeds). Fry some more and remove from the heat.
Combine the peanut butter and yogurt. Add this mixture to the chilled vegetables. Season with salt, black pepper and lemon juice. Serve decorated with parsley. I also used mashed potatoes for decoration.

Sudanese salad with eggplant