Eggplant (Aubergine) Salad
photo by mliss29
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 eggplants, peeled, diced (did not say size, try small first)
- salt
- pepper
- 1 lemon, juice of
- 1⁄3 cup olive oil
- 2 garlic cloves, minced
- 3 cups cooked black-eyed peas
- 2 teaspoons sugar
directions
- 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.
- Recipe did not call to chill this but I think it might taste better chilled.
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Reviews
-
I was curious to try this for ZWT4. I'm glad I did because I actually like it, which was a bit of a surprise. (It's kind of a weird combination by American standards.) I made half a batch but put in a whole lemon because mine was kind of puny. I may not have put in the whole amount of garlic, but I used a good knife and minced it really fine. All-in-all, a good salad and if my husband doesn't turn out to like it, more for me!
RECIPE SUBMITTED BY
Charlotte J
United States