Eggplant (Aubergine) Salad Recipe #174379
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.
by Charlotte J
10 min | 10 min prep
SERVES 6
- 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
- Place the diced eggplant in a bowl.
- Mix the salt and lemon juice together and pour over the eggplants.
- Let sit for 30 minutes.
- Sprinkle on the oil and toss well.
- Gently stir in the garlic, beans, and sugar.
- Season with black pepper.
- Recipe did not call to chill this but I think it might taste better chilled.
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5 stars