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Ethiopian Eggplant Salad

Found it on the globalgourmet website. Serving size is a guess.

SERVES 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

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.