Hello & Welcome to Ankitha Gadag Recipes where all the recipes you will find are unique, exotic and curated by myself, Ankitha Gadag. If you are a new follower to Ankitha Gadag Recipes – Welcome! If you are a loyal follower – then I apologize for the long delay in curating a new recipe 😦
To catch you guys up to speed, I have been busy on the art front, I gave you guys a little snipped of some of my creations in my last blog (Ankitha Gadag’s Baked Whole Snapper Recipe!) Butttt, let me tell you, selling and establishing your artwork is no easy feat! How do you entrepreneur artists make it out there? I am open to any and all advice, suggestions 🙂 I have also been working on framing and customizing packaging for customers. Here is an example :
Apart from the art, I have been busy working on my portfolio website for my technology consulting business. (Yes, I am an artist and a tech-geek :)) If you haven’t checked it out already, make sure you go visit Ankitha Gadag Portfolio – and don’t forget to send me feedback.
Alright, enough with catching you all up on my life. Back to business. Now, you are probably wondering, what in the world is Salata Aswad and why would I want to make it? Well, let me explain…
Salata Aswad is a wonderful eggplant & peanut butter dip that originated in Sudan. Although there are variations of this dish within South and North Sudan, the version were going with today is the most authentic. The flavors remind me a lot of baba ghanoj, except better, and all credit is due to the creaminess from the peanut butter. This dish was inspired by my Sudanese friend’s mother who is an amazing cook herself. I feel so fortunate to be able to share this treasure of a recipe with you all today! It is so easy to make with all the ingredients you most likely already have. Why would you NOT make it, is the real question?!
This recipe can be eaten as a dip with some pita bread, or served as a side. I personally love to spread it over my scrambled eggs in the morning.
- 1 eggplant
- 2-4 cloves garlic
- 1 tomato
- 1 lemon
- 2 heaping tbsp peanut butter
- 1 serrano pepper
- 1 tbsp cumin powder
- Start by cutting your eggplant in half and drizzling some olive oil on both sides
- Set your oven to broil and bake the eggplant for about 10 mins. You will want to flip the eggplant halfway through
- Your eggplant is done baking when the outer skin is crispy and the inner meat has browned a little
- With a fork, scoop out the inner flesh of the eggplant and dispose of the outer skin. In a bowl add in the remaining ingredients.
- Blend well and add salt, pepper and cumin powder. Garnish with parsley (optional)
Serve with some hot pita bread! Enjoy and let me know how you made it yours!