Ethiopian Eggplant Salad

May 17, 2023May 17, 20230 16

Tasty Ethiopian Eggplant Salad recipe with black-eyed peas

by The Chefin Salad

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

4-6

Calories

290

Sugar

Fat

16g

Ethiopian Eggplant Salad is a popular salad in Ethiopia, often enjoyed as a side dish or a main course. This salad combines the flavors of roasted eggplant and cooked black-eyed peas, creating a delicious and satisfying dish that's perfect for vegetarians. The lemon juice and olive oil in this recipe add a tangy and rich flavor to the dish, while the garlic adds a zesty and savory taste. The salad can be served at room temperature or cold, making it a great option for hot summer days. If you're looking for a filling and nutritious salad, Ethiopian Eggplant Salad is a great option.

Instructions

1.	Preheat oven to 425°F (220°C).
2.	In a large bowl, mix together the diced eggplant, lemon juice, olive oil, minced garlic, salt, and pepper.
3.	Spread the eggplant mixture on a baking sheet and roast for 20-25 minutes, or until eggplant is tender.
4.	In a separate bowl, mix together the cooked black-eyed peas, sugar, salt, and pepper.
5.	Add the roasted eggplant to the bowl and mix well.
6.	Serve at room temperature or chilled.

PROS

This salad is rich in fiber, protein, and healthy fats.
The combination of the tender eggplant and creamy black-eyed peas is satisfying and delicious.

It’s a great vegetarian dish that can be enjoyed as a main course or a side dish.

CONS

Eggplant can be bitter if not cooked properly.
Make sure to roast the eggplant until it’s tender to avoid any bitterness.

This salad can be high in calories if you go overboard with the olive oil, so measure your portions carefully.

HEALTH & BENEFITS

This salad is a great source of fiber, protein, and healthy fats. The eggplant is rich in antioxidants and has been linked to reducing the risk of heart disease and stroke.
Black-eyed peas are also rich in fiber and protein, and have been linked to reducing the risk of diabetes and certain types of cancer.

	2 eggplants , peeled , diced
	1 lemon , juice of
	1/3 cup olive oil
	2 garlic cloves , minced
	3 cups cooked black-eyed peas
	2 teaspoons sugar
	salt and pepper