Harari & Ethiopian Muslim
Ethiopian Eggplant Salad
Fresh aubergine, lemon and black-eyed peas.
50 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 35 min · 50 min total
- easy
- 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.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
