Ethiopian Eggplant Salad

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 eggplants, peeled, diced
• 1 lemon, juice of
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 3 cups cooked black-eyed peas
• 2 teaspoons sugar
• salt and pepper

Recipe

• 1 place the diced eggplant in a bowl. mix the salt and lemon juice together and pour over the eggplants. let sit for 30 minutes.
• 2 sprinkle on the oil and toss well. gently stir in the garlic, beans, and sugar. season with black pepper.