Eggplant (Aubergine) Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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I'm not a fan of eggplant unless it is breaded and fried. Hope you'll enjoy this recipe. 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:
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.
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