Ethiopian Eggplant Salad Food

ETHIOPIAN EGGPLANT SALAD

Ethiopian Eggplant Salad image

Haven't tried this. Found it on th e globalgourmet website and want to save it to try later, in honor of my newly adopted nieces. Serving size is a guess.

Provided by windhorse23

Categories Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants. Let sit for 30 minutes.
Sprinkle on the oil and toss well. Gently stir in the garlic, beans, and sugar. Season with black pepper.

Nutrition Facts : Calories 365.8, Fat 19.4, SaturatedFat 2.8, Sodium 543.5, Carbohydrate 41.2, Fiber 13.8, Sugar 7.8, Protein 11

ETHIOPIAN BABA GANOUSH

Ethiopian Baba Ganoush image

Make and share this Ethiopian Baba Ganoush recipe from Food.com.

Provided by Vers Chef

Categories < 4 Hours

Time 1h20m

Yield 3 serving(s)

Number Of Ingredients 5

Ingredients

1 medium eggplant
2 ounces lemon juice
2 tablespoons tahini
2 garlic cloves
1 teaspoon berbere

Steps:

Wash and cut a slit into the eggplant.
Bake on 400 for 1 hour or until the eggplant is soft and colapsed.
Set the eggplant aside to cool and begin prepping the other ingredients.
Once the eggplant is cool slice off the ends and discard. Leaving the skin on slice the eggplant into 1/8 to 1/4 inch slices and then roughly chop. This is just to make the skin a little bit easier on your blender. Add the egg plant, lemon juice, tahini, garlic and berbere to the blender and blend until smooth. Give it a taste and then add salt if necessary.

Nutrition Facts : Calories 108, Fat 5.2, SaturatedFat 0.7, Sodium 11.6, Carbohydrate 15, Fiber 7.2, Sugar 4.8, Protein 3.8

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