Salata aswad

Method 7 steps

1. 1

   Dice the aubergines, salt them and leave them twenty minutes to draw out the bitterness.

2. 2

   Pat the cubes dry with paper; wet ones spit in the oil.

3. 3

   Fry the aubergine in batches to a dark brown crust and drain it on paper.

4. 4

   Pound the garlic with salt into a paste in a mortar.

5. 5

   Let the peanut butter down with lemon juice, the garlic and water to the body of soured cream.

6. 6

   Chop the tomatoes, onion and chilli fine and mix them with the cooled aubergine.

7. 7

   Pour over the peanut dressing, toss it and let it stand fifteen minutes.