Sudanese Dakwa - Eggplant with Peanutbutter

This is amazing! If you love chili and peanutbutter. It is super creamy, a bit sour from yogurt and lemon and has a nice kick.

There are many different recipes for this eggplant dish. Usually eggplant is bland. But this dish is the opposit. Not too many ingredients in this one. 

The only additional work in the kitchen is the deep frying of the eggplant. That makes this veggie more tasty and less watery.

The only kind of sauce is the addition of yogurt. The richness comes from the peanutbutter. A light smashing with a stick blender makes it creamy.

Recipe for 2:

1 eggplant

Salt, frying oil

1 green chili

1/2 red pepper, 125 g tomatoes, 5 garlic cloves

1 tsp ground cumin, 1 tsp smoked paprika

150 g yogurt, 1 tbsp peanutbutter

Salt, pepper, olive oil, parsley, 1/2 lemon

Peel the eggplant and cut 1 inch discs. Let them sit with salt on top for 10 min. Pat dry. Heat up the frying oil to 175 C and fry them for 15 min or until golden. Rest on paper towel.

Chop chili, red pepper and tomatoes and peel the garlic. Heat up olive oil in a pan and start with chili and garlic. Add tomatoes and peppers. Cook for 5 min more. Now add the eggplant cubes. Season.

After a couple of stirs is the time for yogurt and peanutbutter. Melt everything in a creamy sauce. Take a stick blender and roughly smash it. Finish with parsley and lemon juice.