Recipe: Eggplant Salad

the appetizer:

Ethiopian cooking is marked by hot spices, thick stews and injera, a large, flat sourdough bread. Diners in Ethiopia use the injera as an eating utensil to scoop up food.

Ethiopia

Eggplant Salad

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

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.

Ethiopia

Ethiopian Recipes

Spice Paste (Berbere)
Chicken Stewed in Red Pepper Paste (Doro Wat)
Eggplant Salad
Spiced Butter (Niter Kebbeh)
Beef Stewed in Red Pepper Paste (Sik Sik Wat)
Chick Pea Fritters (Yeshimbra Assa)
Lentil Salad (Yemiser Selatta)
Vegetables with Garlic and Ginger (Yataklete Kilkil)
Honey Yeast Bread (Yemarina Yewotet Dabo)

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This page modified January 2007

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the appetizer:

Ethiopia

Eggplant Salad

Ethiopia

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