Ethiopian Eggplant Salad

Serves     10


2 medium eggplants, diced as in the recipe above (the recipe said to peel them – I didn’t and it was fine)
1/4c olive oil, plus one T
3 cloves garlic, minced
3c cooked black‐eyed peas (about 1¼ c dry, more or less)
3T lemon juice
2t sugar or more to taste
Salt to taste (it takes a fair amount)
Freshly ground black pepper


Heat 1/4c oil in a large skillet over medium‐high heat. Saute the eggplant, stirring, for about 8 minutes. Add the garlic and cook for 1 minute. Add all the other ingredients, including 1T additional oil, and reduce heat to medium‐low. Cook for a couple of minutes to combine flavors. Taste and adjust seasonings. Remove from heat and allow to cool for at least an hour before serving at room temperature or cold.


Notes and Instructions