Salata Aswad (Grilled Eggplant Salad)

Preparation

1. 1

   Prick the whole eggplants with a fork and grill them directly over a flame or under the oven broiler, turning regularly, until the skin is completely charred and blistered and the flesh soft, about 15-20 minutes.

2. 2

   Let cool slightly then peel off the charred skin, it should come off easily.

3. 3

   Roughly mash the eggplant flesh with a fork.

4. 4

   Add the finely diced tomato, finely chopped onion and crushed garlic.

5. 5

   Season with a drizzle of oil, lemon juice, salt and chili, mix well.

6. 6

   Serve at room temperature with flatbread, it is a very fragrant smoky salad typical of Sudanese tables.