Ethiopian Eggplant Salad

(7 votes)

2 eggplants, peeled, diced
salt, pepper
juice of 1 lemon
1/3 cup olive oil
2 cloves garlic, 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.



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