Friday, January 29, 2010

Ethiopian Eggplant Salad

I love eggplant and I love African Food, so when I found this recipe I was over joyed.


What you need:
-1 large eggplant, peeled and diced
-3/4cup coleslaw mix
-The juice of 2 lemons
-1/4cup olive oil
-3-4 garlic cloves, minced or smashed
-2cups cooked black-eyed peas
-1 spoonful sugar
-Red Pepper Flakes (to taste)
-Salt and Pepper


  1. Mix all ingredients together.
  2. Let mixture marinate for at least 6 hours and enjoy
*The dish gets better with time, it should be good for about a week.

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2 comments:

  1. AnonymousFebruary 8, 2010 at 3:27 PM

    so is the eggplant raw then?

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  2. RaeFebruary 8, 2010 at 3:28 PM

    Yes the Eggplant is raw, which at first I wasn't sure about, but with the acidity from the lemon it helps to soften the eggplant. Overnight marination helps a lot.

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