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Eritrean Eggplant Salad

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Eritrean Eggplant Salad
  • 2 medium eggplants, diced
  • ¼c olive oil, plus one T
  • 3 cloves garlic, minced
  • 3c cooked black‐eyed peas
  • 3T lemon juice
  • 2t sugar or more to taste
  • Salt to taste
  • Freshly ground black pepper
  1. Heat ¼c oil in a large skillet over medium‐high heat.
  2. Saute the eggplant, stirring, for about 8 minutes.
  3. Add the garlic and cook for 1 minute.
  4. Add all the other ingredients, including 1T additional oil, and reduce heat to medium‐low.
  5. Cook for a couple of minutes to combine flavors.
  6. Taste and adjust seasonings.
  7. Remove from heat and allow to cool for at least an hour before serving at room temperature or cold.


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