Harari & Ethiopian Muslim
Eggplant (Aubergine) Salad
Aubergine, lemon and black-eyed peas come together in this Ethiopian salad, tossed together raw.
10 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 10 min · 10 min total
- easy
- 1
Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants.
- 2
Let sit for 30 minutes. 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.
