Salata Aswad (Sudanese Aubergine Salad)

Ingredients:

4 large aswad (aubergines or eggplant)

3 tbsp peanut butter

Juice of 5 lemons

1 tsp salt

1 tsp powdered black pepper

1/2 tsp cumin

1 tbsp vinegar

3 garlic cloves, crushed

1 green bell pepper, chopped

1 small onion, finely diced

5 green chilies, finely chopped

Cooking Instructions:

Heat the aubergines in a gas flame until the skins are blackened and peeling. When they're soft allow to cool a little then remove the skins. Mix the peanut butter and lemon juice in a bowl then add the aubergines and mash to combine. Add the vinegar and all the remaining ingredients and mix to combine. This can be served at room temperature or chilled.

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