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Salad

Salata Aswad Be Zabadi

A Sudanese salad of roasted eggplant mixed with yogurt, peanut butter, tomato paste, and lemon juice.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salata Aswad Be Zabadi

Ingredients

Directions

Prepare the aubergines

  1. Peel and chop up aubergines and fry in oil until soft.

Make the dressing

  1. In a separate bowl mix tomato paste, yoghurt, peanut butter and salt.

  2. Squeeze juice of lemon and add green pepper and tomatoes if desired.

Combine

  1. Add black pepper, garlic and cooled aubergines and mix.

Nutrition, whole recipe (rough)

314Calories
17 gProtein
20 gFat
22 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Peanut1 oz (28g)161
Egg1 large egg (50g)78
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Plantnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Peanut + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together877 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Aubergines
Provide the main bulk and soft, creamy texture once fried until soft.
Yoghurt
Adds moisture and tangy acidity that balances the rich aubergine.
Peanut butter
Adds body, nutty richness and a thicker, creamier texture to the dressing.
Tomato paste
Adds concentrated tomato flavour, colour and a little sweetness to the dressing.
Lemons
Add bright acidity that lifts the flavour of the rich ingredients.

The step that matters

Frying the aubergines until soft. Aubergine soaks up oil as it cooks and can stay tough or greasy if under-cooked. Cooking it until fully soft collapses its cell structure, giving a creamy texture and letting it absorb the dressing evenly.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (egg, peanut, butter, pepper, garlic, lemon):

  1. Spinachfits better
  2. Chivefits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against egg, peanut, butter, pepper, garlic, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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