Eggplant dip from Tekebash & Saba: Recipes from the Horn of Africa by Saba Alemayoh
This is a chunky eggplant dip that we usually would eat as a sandwich filling in Sudan. My mum used to give me this for school lunches.
Ingredients
- 2 eggplants (aubergines)
- 1 tablespoon olive oil, plus extra for drizzling
- sunflower or canola oil, for frying
- 1 tomato, finely diced
- gluten-free flatbread, to serve
- 1 garlic clove, minced
- juice of 1 lemon
- 1 green capsicum (pepper), deseeded and finely diced
- ½ cup (130 g) yoghurt
- ½ teaspoon salt
- 2 tablespoons peanut butter
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