Sudanese Style Eggplant Dip
by Jesi LopezA dear friend made me this Sudanese Style Eggplant dip and it’s flavourful and delicious. Paired with toasted pita chips, this is a dip that you’ll make again and again.
Sudanese Style Eggplant Dip
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Category
Appetizer
Cuisine
Sudan
Servings
6-8
Prep Time
45 minutes
Experience a taste from the Sudan! I don’t use eggplant often but when it goes on sale, I scoop a couple up to make this fresh and flavourful dip. It’s the perfect appetizer for your next party or gathering.
Ingredients
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5 pita bread, cut into triangles and toasted
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2 small eggplant, cubed
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½ cup peanut butter
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1 cup of lime Greek yogurt*
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1 bunch cilantro
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2 lemons, juiced
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4 tomatoes, finely diced
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1 green bell pepper, finely diced
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4 garlic cloves, minced
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1 tsp black pepper
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¾ tsp salt
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2-3 tbsp oil*
Directions
Heat oil in a frying pan over medium heat.
Peel and cube the eggplant. Dice two of the tomatoes and add to the heated pan along with the eggplant. Sprinkle vegetables with salt and cook for 20 minutes.
In a mini food processor, mince the garlic and then add yogurt, peanut butter, lemon juice, salt, and pepper. Blend until well combined.
Finely dice bell pepper and the last two tomatoes and place into a serving bowl. Add the yogurt mixture and the eggplant mixture to the bowl and mix until well combined.
Garnish with cilantro and serve warm or refrigerated with toasted pita wedges.
Enjoy 🖤
Recipe Note
* Plain Greek yogurt can be used as a substitute for the lime flavour.
*I used coconut oil for this recipe but a neutral or olive oil would also work well.