SUDANESE DAKWA Apr 10 Written By Eleanor Debel https://www.youtube.com/shorts/7ZWE60LYkuo PrintSUDANESE DAKWA Yield 2-4Prep time10 MinCook time20 MinTotal time30 MinIngredients1 large eggplant Kosher salt 3 cups oil 2 Tbsp olive oil 1 serrano or green chili pepper, finely diced 1 tomato, diced 4 garlic cloves, minced2 Tbsp tomato paste 1 cup peanut butter ½ lemon, juiced (about 1 Tbsp) 1 tsp kosher salt chopped fresh parsley to finish Instructions Heat the oil in a large heavy pot over medium high heat. Peel the eggplant and slice into ½ inch rounds. Salt the eggplant evenly over each side and set aside for about 5 minutes. Fry the eggplant rounds in the hot oil in batches until golden brown, about 3-5 minutes, remove to a sheet tray lined with a wire rack and set aside while you make the sauce. Heat a large pan over medium high heat and add the olive oil, diced serrano pepper, tomato and garlic. Stir to combine then add in the peanut butter, lemon juice and salt. Cook, stirring until the mixture begins to simmer. Add in the fried eggplant and stir to combine. Reduce the heat to low and then blend the mixture with a hand blender to create a smooth puree. Garnish with chopped parsley and serve warm with pita or flat bread for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance vegetarianeasy Eleanor Debel
SUDANESE DAKWA Apr 10 Written By Eleanor Debel https://www.youtube.com/shorts/7ZWE60LYkuo PrintSUDANESE DAKWA Yield 2-4Prep time10 MinCook time20 MinTotal time30 MinIngredients1 large eggplant Kosher salt 3 cups oil 2 Tbsp olive oil 1 serrano or green chili pepper, finely diced 1 tomato, diced 4 garlic cloves, minced2 Tbsp tomato paste 1 cup peanut butter ½ lemon, juiced (about 1 Tbsp) 1 tsp kosher salt chopped fresh parsley to finish Instructions Heat the oil in a large heavy pot over medium high heat. Peel the eggplant and slice into ½ inch rounds. Salt the eggplant evenly over each side and set aside for about 5 minutes. Fry the eggplant rounds in the hot oil in batches until golden brown, about 3-5 minutes, remove to a sheet tray lined with a wire rack and set aside while you make the sauce. Heat a large pan over medium high heat and add the olive oil, diced serrano pepper, tomato and garlic. Stir to combine then add in the peanut butter, lemon juice and salt. Cook, stirring until the mixture begins to simmer. Add in the fried eggplant and stir to combine. Reduce the heat to low and then blend the mixture with a hand blender to create a smooth puree. Garnish with chopped parsley and serve warm with pita or flat bread for dipping. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance vegetarianeasy Eleanor Debel
