Learn how to cook the Sudanese classic Aswad Salata (eggplant salad) with a side of traditional Sudanese bread with Salha and BBQ expert Genevieve Taylor!

This is not a salad as we know it! Salha has created this dish which is more like a beautifully tasty and rich dip. Served with little breads this carries all wonderful spicing from coriander, cumin and ginger, subtle heat from fennel and the creaminess from the aubergines and peanut butter. This is a vegan, simple, and delicious recipe.

Salha grew up in a farm with a big family, where she learnt to cook from the age of 13.

“Aubergine is my favourite vegetable from the farm. I used to pick it in the summers with my mother. I have taught lots of people how to cook it. At home when we needed something to eat my sisters would all say ‘We want the aubergine dish!’.”

Salha worked for the catering business Houria, where at the height of Covid-19 lockdowns she cooked over 150 meals for the homeless weekly. She now has a takeaway business.

Difficulty: Easy-moderate. Teenager/family friendly. Vegan/vegetarian, gluten free. Contains nuts. £30.