Eggplant (Aubergine) Salad

Charlotte J's Note:

Ethiopia Posted for Zaar World Tour 2006. I'm not a fan of eggplant unless it is breaded and fried. Hope you'll enjoy this recipe.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 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:

1. Place the diced eggplant in a bowl.
2. Mix the salt and lemon juice together and pour over the eggplants.
3. Let sit for 30 minutes.
4. Sprinkle on the oil and toss well.
5. Gently stir in the garlic, beans, and sugar.
6. Season with black pepper.
7. Recipe did not call to chill this but I think it might taste better chilled.

Reviews

[mliss29]

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!

[Missy Wombat]

This is the first time I have come across a recipe featuring raw eggplant! The marinade does work but the sugar is needed to counteract any potential bitterness. I think a quick stirfried eggplant would probably go better though. Ditto for the garlic as I got complaints from 6 year old DD.