Salata Aswad

Ingredients

• 800g aubergines, about 2 large
• 60g smooth peanut butter
• 3 tbsp plain yoghurt
• 2 tbsp lemon juice
• 2 garlic cloves
• 1 green chilli
• 1 tsp ground cumin
• 1 tsp fine salt
• 2 tbsp sesame oil
• 1 tomato
• 2 tbsp chopped fresh coriander

Before you cook

• Prick each aubergine several times with a fork
• Peel and crush the garlic cloves to a paste with a pinch of the salt
• Finely chop the green chilli
• Deseed and finely dice the tomato

Steps

1. Set the aubergines directly over a gas flame or under a very hot grill.
2. Turn them every few minutes for about 20 minutes until the skins are blackened all over and the flesh has collapsed.
3. Move the aubergines to a bowl, cover it, and leave them to steam for 10 minutes.
4. Slit the aubergines open and scoop the soft flesh into a sieve, discarding the blackened skin.
5. Press the flesh gently in the sieve and leave it to drain for 5 minutes.
6. Chop the drained flesh roughly on a board so it keeps some texture.
7. Whisk the peanut butter, yoghurt, lemon juice and garlic paste together in a serving bowl.
8. Add 3 tablespoons of cold water and whisk until the dressing is smooth and pourable.
9. Stir in the cumin, chopped chilli and remaining salt.
10. Fold the chopped aubergine through the dressing without mashing it.
11. Trickle the sesame oil over the surface.
12. Scatter the diced tomato and chopped coriander on top and serve at room temperature with kisra or flatbread.