EGGPLANT AND PEANUT SALAD

 

2 medium-size eggplants, peeled and chopped

tsp. salt

3 - 4 tblsp. olive oil

juice of 1 lemon

cup peanuts, coarsely ground

1 clove garlic, minced and crushed

tsp. pepper

 

Sprinkle the eggplant with salt and let sit for 10 minutes. Then, with your fingers or a fork, gently squeeze out the excess moisture.

In a heavy skillet, fry the pieces in hot oil until golden brown. Eggplant will become greasy if oil is too cool, but watch it carefully and stir often to prevent burning and sticking. Drain and chill.

Combine remaining ingredients and stir into the eggplant. Serve old.

 

Serves 4 - 6.

 

country : Sudan

course : salad

 

source : The Africa News Cookbook : African Cooking for Western Kitchens / Edited by Tami Hultman