Nyala's Ethiopian Recipes #311
two eggplants, peeled, diced (did not say size, try small first)
one lemon, juice of
one thirds cup olive oil
two garlic cloves, minced
three cups cooked black-eyed peas
Combine the salt and lemon juice together and pour over the eggplants. Let sit for thirty minutes.
Let sit for thirty minutes.
Sprinkle on the oil and toss well. Gently mix 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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