Salatat Banzenjan (سلطة باذنجان / Aubergine Salad)

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• Prep time: 15 minutes

• Cook time: 15 minutes

• Total time: ~30 minutes

• Servings: 4 servings

Country of Origin

Sudan

Description

Salatat Banzenjan is a creamy, tangy, and deeply aromatic Sudanese eggplant salad. While it belongs to the rich family of Middle Eastern and North African aubergine dishes, this version features golden, deep-fried aubergine rounds gently folded into a velvety, heavily spiced garlic-yogurt base, creating a wonderful contrast of textures and temperatures.

Presentation & How It's Eaten

The salad has a beautiful, marbled appearance as the dark purple and golden fried aubergine slices mingle with the thick, pale-cream yogurt dressing. It is garnished with olive oil, a dust of ground cumin, and fresh thyme leaves. It is traditionally served chilled or at room temperature as a refreshing side dish or appetizer, cleanly scooped up with fresh flatbread.

Ingredients

• 1 large aubergine (eggplant)

• 500g Greek-style yogurt

• 2–3 garlic cloves, crushed

• 1 lime, juiced

• 2 tsp ground cumin (plus extra for garnish)

• 1 tbsp malt vinegar

• 3 tbsp olive oil (divided)

• Salt and pepper, to taste

• 1L neutral vegetable oil, for deep-frying

• Fresh thyme leaves, for garnish

Step-by-Step Directions

1. Prep the Aubergine: Peel the aubergine and slice it cleanly into circular rounds roughly 1cm thick.

2. Dry the Slices: Lay the aubergine slices on a flat surface and press them firmly between kitchen paper towels to draw out and remove any excess moisture before cooking.

3. Fry until Golden: Heat 1 liter of frying oil in a deep pan. Fry the aubergine slices in batches until they turn a deep golden-brown on both sides. Remove with a slotted spoon and drain thoroughly on fresh paper towels.

4. Whip the Yogurt Dressing: In a large mixing bowl, pour in the 500g of Greek-style yogurt. Whisk in the lime juice, malt vinegar, crushed garlic, and 2 tablespoons of the olive oil. Season generously with the 2 teaspoons of ground cumin, salt, and pepper.

5. Combine: Taste the dressing and adjust the seasonings to your preference. Gently fold the fried, cooled aubergine slices into the yogurt mixture, keeping some of the rounds intact.

6. Garnish and Serve: Spread into a shallow serving bowl, dust the top with extra ground cumin, and drizzle with the remaining 1 tablespoon of olive oil and a few fresh thyme leaves.

Optional

• The Peanut Variation (Shattat Dakwa): Swap out the yogurt dressing entirely for a traditional Sudanese peanut sauce by mixing smooth peanut butter with a splash of water, lime juice, chili powder, and salt.

• Simple Vinaigrette: For a lighter, dairy-free alternative, replace the yogurt with a clean, sharp vinaigrette dressing made of olive oil, lime juice, vinegar, and garlic.

• Oven-Baked Alternative: To reduce the amount of oil, brush the aubergine slices lightly with oil and roast them in a preheated oven at 200°C for 20 to 25 minutes, turning halfway through, until completely tender.

Cooking Tips

• Removing Excess Moisture: Do not skip step 2. Pressing the raw eggplant slices firmly with towels removes structural water, which prevents them from absorbing excessive amounts of oil and turning soggy when deep-frying.

• Cool the Slices: Let the fried aubergine slices cool down slightly before folding them into the Greek yogurt. Tossing them in roaring hot will cause the yogurt dressing to split and thin out.

Nutrition Facts

(Estimated per serving, based on a 4-serving breakdown including oil absorption from deep-frying)

• Calories: ~260 kcal

• Total Fat: 19g

  • Saturated Fat: 4.2g

• Cholesterol: ~15mg

• Sodium: ~120mg (Variable based on added table salt)

• Total Carbohydrates: 14g

  • Dietary Fiber: 3.5g

  • Sugars: 7g

• Protein: 7.5g