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Ethiopian Eggplant Salad

  • Writer: The Rainbow Team
    The Rainbow Team
  • Mar 24, 2015
  • 1 min read

Eggplant Salad.jpg

Ingredients:

2 eggplants, peeled, diced

Salt

Pepper

Juice of 1 lemon

1/3 cup olive oil

2 cloves garlic, minced

3 cup cooked black-eyed peas

2 teaspoons sugar

Cooking Instructions:

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.

 
 
 

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