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Nutrition Facts
Serving Size 1 (294g) Recipe makes 6 servings
Calories 243
Calories from Fat 116		(47%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 362mg		15%
Potassium 571mg		16%
Total Carbohydrate 27.5g		9%
	Dietary Fiber 9.2g	36%
	Sugars 5.2g
Protein 7.3g		14%
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September 2007 #2

Missy Wombat

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⁽²⁾ RATE IT NOW Print Recipe

By: Charlotte J
Jun 21, 2006

Ethiopia Posted for Zaar World Tour 2006. I'm not a fan of eggplant unless it is breaded and fried. Hope you'll enjoy this recipe.

SERVES 6 (change servings and units)

Ingredients

2 eggplants, peeled, diced (did not say size, try small first)
salt
pepper
1 lemon, juice of
1/3 cup olive oil
2 garlic cloves, minced
3 cups cooked black-eyed peas
2 teaspoons sugar

Directions

1
Place the diced eggplant in a bowl.
2
Mix the salt and lemon juice together and pour over the eggplants.
3
Let sit for 30 minutes.
4
Sprinkle on the oil and toss well.
5
Gently stir in the garlic, beans, and sugar.
6
Season with black pepper.
7
Recipe did not call to chill this but I think it might taste better chilled.

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Featured Reviews for This Recipe

From: mliss29

On Jun 26, 2008

I was curious to try this for ZWT4. I'm glad I did because I actually like it, which was a bit of a surprise. (It's kind of a weird combination by American standards.) I made half a batch but put in a whole lemon because mine was kind of puny. I may not have put in the whole amount of garlic, but I used a good knife and minced it really fine. All-in-all, a good salad and if my husband doesn't turn out to like it, more for me!

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From: Missy Wombat

On Sep 30, 2007

This is the first time I have come across a recipe featuring raw eggplant! The marinade does work but the sugar is needed to counteract any potential bitterness. I think a quick stirfried eggplant would probably go better though. Ditto for the garlic as I got complaints from 6 year old DD.

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