Ethiopian Eggplant Salad
Description
Courtesy of Aster KassayeAlthough milder than many of Aster Kassaye’s more vividly spiced dishes, this vegetable and bean salad is also typical of Ethiopian cuisine, with a few familiar ingredients prepared and combined in an unexpected way. Cool and simple, it’s substantial enough to anchor a summer meal.
Ingredients
At a glance
Main Ingredient
Lemon
Beans
Red Pepper
Garlic
eggplant
Pepper, Sweet
Difficulty
Moderate
Course/Dish
Composed
2 large eggplants, peeled and diced
salt
Juice of 1 lemon
1/3 c. olive oil
2 cloves garlic, minced (add more or less to taste)
3 c. cooked black-eyed peas
2 t. sugar
Pepper (to taste)
Small bunch of cilantro, chopped
¼ each of green and red peppers, slivered
2-3 scallions, thinly sliced
Methods/steps
Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplant. Let sit for 30 minutes.
Sprinkle eggplant with oil and toss well. Gently stir in the garlic, black-eyed peas and sugar. Season with black pepper and garnish with chopped cilantro, slivered peppers and scallions.
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