Salata aswad be zabadi is a traditional eggplant-based dip originating from South Sudan. The dip is usually made with a combination of eggplants, tomato paste, peanut butter, garlic, lemon juice, yogurt, salt, pepper, bell peppers, tomatoes, and vegetable oil.

The eggplants are peeled, chopped, and fried in a pan until soft. The tomato paste is mixed with peanut butter, salt, yogurt, lemon juice, diced tomatoes, bell peppers, garlic, and black pepper. Once cooled, the fried eggplant is stirred in, and the dip is mixed until everything is well-blended.

Before serving, either warm or cold, salata aswad be zabadi is typically garnished with coriander. It's recommended to serve the dip with flatbreads on the side.