Soul Food Online's Recipe Collection


eggplant salad

2 eggplants, peeled and diced
Salt to taste
Pepper to taste
Juice of 1 lemon
1/3 cup olive oil
2 cloves garlic, minced
2 cups canned black-eyed peas
2 teaspoons sugar

Put the eggplant in a bowl. Mix the salt and lemon 
juice together and pour it over the eggplant. 
Let it sit for 30 minutes.

Sprinkle the oil over the top and toss well.
Gently stir in the garlic,
beans, and sugar. Season with black pepper.


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