Delicious Ethiopian Eggplant Salad Recipe

Welcome to my kitchen, where I am excited to share with you my recipe for Ethiopian Eggplant Salad. This salad is a perfect mix of flavors and textures, with its smoky, tender eggplants, tangy lemon juice, and the subtle sweetness of sugar.

This dish is a staple in Ethiopian cuisine and is often served as a side dish or as part of a mezze platter. It’s easy to prepare, and the ingredients are readily available in most grocery stores.

I love this salad because it’s a refreshing change from the usual greens-based salads. Plus, it’s a great way to incorporate more vegetables into your diet.

With this recipe, I hope to inspire you to try something new and exciting in the kitchen. So, let’s get started!

Why You’ll Love This Recipe

Ethiopian Eggplant Salad
Ethiopian Eggplant Salad

Welcome to my Ethiopian Eggplant Salad recipe! If you’re looking for a dish that will excite your taste buds and transport you to the heart of Ethiopian cuisine, then this recipe is perfect for you.

First and foremost, this salad recipe is vegan and gluten-free, making it an ideal choice for anyone following a plant-based or special dietary lifestyle. The combination of eggplants, black-eyed peas, and a blend of spices gives this salad a robust flavor that is sure to satisfy your appetite.

Furthermore, this recipe is incredibly easy to make, and you can whip it up in no time with just a few simple ingredients. You’ll only need two large eggplants, garlic cloves, olive oil, and a handful of other pantry staples to create this exotic and flavorful salad.

In addition to its delicious taste and ease of preparation, this salad is also incredibly versatile. You can serve it as a side dish, a light lunch, or even a main course with some grilled chicken, beef, or tofu on top. It’s also perfect for meal prepping, as it keeps well in the fridge for several days.

Last but not least, this salad recipe is a healthy option for anyone looking to maintain a balanced and nutritious diet. Eggplants are rich in antioxidants and fiber, while black-eyed peas provide a good source of plant-based protein. This recipe is also low in calories and high in essential vitamins and minerals.

In summary, this Ethiopian Eggplant Salad recipe is a perfect choice for anyone looking for a delicious, healthy, and easy-to-make dish that stands out from the usual salad options. Don’t be afraid to try something new and exciting in the kitchen, and I guarantee you’ll fall in love with this recipe!

Ingredient List

 Bursting with flavor!
Bursting with flavor!

Before we get started on this easy Ethiopian eggplant salad recipe, let’s take a look at what we need to make it happen! Here are the ingredients you’ll need:

For the salad:

  • 2 large eggplants, peeled and diced
  • 1 lemon, juiced
  • 3 cups cooked black-eyed peas
  • 2 cloves garlic, minced
  • 1/2 cup extra-virgin olive oil, plus extra for serving
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • Herb salad (optional)

For the dressing:

  • 3 tablespoons tomato paste
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons peanut butter
  • 2-3 cloves garlic, minced
  • 1 1/2 tablespoons lemon juice
  • Salt and pepper to taste

Now, let’s dive in!

The Recipe How-To

 A taste of Ethiopia in every bite.
A taste of Ethiopia in every bite.

Now that you have all the ingredients ready, let’s start making this easy Ethiopian Eggplant Salad recipe!

Step 1: Preparing the Eggplants

Preheat your oven at 400°F (200°C).

Wash and dry 2 large eggplants. Pierce the skin all over with a fork to avoid any explosion during the roasting process. Place the eggplants on a baking sheet lined with parchment paper.

Roast the eggplants for 45-50 minutes, or until completely soft inside. To check if the eggplants are ready, insert a knife in the center of the eggplant, it should easily slide in.

Once the eggplants are roasted, let them cool for a few minutes before peeling off the skin. Cut off the stem and chop the flesh into small pieces.

Step 2: Cooking the Black-Eyed Peas

In a separate pot, add 3 cups cooked black-eyed peas and 2 cups of water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.

Drain the black-eyed peas and let them cool.

Step 3: Making the Dressing

In a small bowl, whisk together 1/4 cup of lemon juice, 1/4 cup of extra-virgin olive oil, 2 minced garlic cloves, 2 teaspoons of sugar, and salt and pepper to taste.

Step 4: Combining the Ingredients

In a large bowl, combine the roasted eggplants, cooked black-eyed peas, and 1 diced tomato.

Add the dressing to the bowl and mix everything together.

Step 5: Garnishing and Serving

Garnish the salad with finely chopped parsley and diced red onion. Serve the Ethiopian Eggplant Salad with some toasted pita bread on the side.

Enjoy your delicious Ethiopian Eggplant Salad!

Substitutions and Variations

 Perfect for a light lunch or as a side dish.
Perfect for a light lunch or as a side dish.

One of the best things about this Ethiopian eggplant salad recipe is that it’s incredibly versatile. There are many ways to make variations of this salad that will suit your preferences and dietary needs.

First, let’s talk about the eggplant. If you can’t find Ethiopian or Sudanese eggplant, don’t worry. Regular eggplant will work just fine. You can also try making this salad with grilled, charred, baked, or roasted eggplant to give it a different flavor and texture.

If you’re not a fan of black-eyed peas, you can substitute them with other legumes like chickpeas or kidney beans. And if you’re looking for a protein boost, you can add some grilled prawns to the salad.

For the dressing, you can experiment with different types of nut butter like peanut butter or almond butter instead of tahini. You can also try making a Moroccan eggplant salad by adding garlic, ginger, and tomato paste to the dressing.

If you’re serving a crowd, you can turn this salad into a fruit salad by adding some fresh fruits like mango, papaya, or pineapple. Alternatively, you can make a herb salad by adding some fresh herbs like cilantro, parsley, or mint.

Finally, if you’re looking for a Middle Eastern twist, you can make a fried eggplant salad by lightly frying the eggplant cubes before adding them to the salad.

There are endless possibilities for variations of this easy Ethiopian eggplant salad recipe. Feel free to experiment and create your own unique version that suits your taste and preferences.

Serving and Pairing

 Healthy and satisfying.
Healthy and satisfying.

This Ethiopian Eggplant Salad is a flavorful dish that can be served in various ways. You can eat it as a standalone salad or pair it with other dishes to make a complete meal.

One popular way to enjoy this salad is to serve it as a side dish with grilled chicken or fish. The freshness of the salad complements the smokiness of the grilled meat, providing a well-balanced and satisfying meal.

Another great pairing for this salad is with a plate of warm pita bread or naan. The soft and chewy texture of the bread complements the creamy and slightly tangy eggplant salad, making it a perfect combination for a light lunch or dinner.

You can also serve this dish as an appetizer or a dip with some crispy pita chips or tortilla chips. The creamy texture of the eggplant salad makes it an excellent substitute for traditional dips like hummus or guacamole.

For a more exotic pairing, you can serve this salad with other African or Middle Eastern dishes. It goes well with Moroccan eggplant dishes, Sudanese eggplant salad, or even Ethiopian eggplant stew.

To garnish the salad, you can sprinkle some chopped fresh herbs like parsley or cilantro, or add some crumbled feta cheese or chopped nuts like peanuts or almonds. These additions will add extra flavor and texture to the salad, making it even more delicious.

No matter how you choose to serve it, this easy Ethiopian Eggplant Salad recipe is a versatile and flavorful dish that will impress your guests and satisfy your taste buds.

Make-Ahead, Storing and Reheating

 The spice blend adds a unique touch.
The spice blend adds a unique touch.

This Ethiopian Eggplant Salad recipe is perfect for meal prep and making ahead of time. You can store it in an airtight container in the refrigerator for up to 3 days. The best way to store this salad is to keep the dressing separate from the salad to prevent it from getting soggy. When you’re ready to serve, simply toss the salad with the dressing and it’s good to go.

If you have any leftovers or want to make a big batch for the week, reheating this salad is easy. You can reheat it in the microwave for 1-2 minutes or in a skillet over medium heat for 3-5 minutes. Just be sure to add a little bit of extra olive oil or water to the salad to prevent it from drying out.

Another way to enjoy this salad is to serve it as a dip. Simply blend the salad in a food processor until it reaches a smooth and creamy consistency. This makes a delicious eggplant dip that pairs well with pita bread or crackers.

If you’re looking to switch things up, you can also use this salad as a base for other dishes. It pairs well with grilled prawns, roasted eggplant wot, charred eggplant or even a fruit salad. The possibilities are endless with this easy Ethiopian eggplant salad recipe!

Tips for Perfect Results

 A colorful addition to any table.
A colorful addition to any table.

Making the perfect Ethiopian eggplant salad can be a little tricky, but with a few tips and tricks, you can easily achieve the perfect results. Here are some tips that can help you make the perfect salad:

Firstly, make sure you have the freshest ingredients possible. Fresh eggplants, garlic cloves, and lemon juice will make all the difference in the flavor of your salad. When selecting eggplants, look for ones that are firm and shiny, without any soft spots or blemishes.

Secondly, when cooking the eggplants, be sure to remove all the bitterness. One way to do this is by salting the eggplants and letting them drain for 30 minutes before cooking. This will remove any excess water and bitterness from the eggplants.

Thirdly, use high-quality olive oil. Extra-virgin olive oil is the best option, as it has a richer flavor and is less processed than regular olive oil. Using good quality olive oil will enhance the flavor of your salad.

Fourthly, don’t be afraid to add some spice to your salad. Ethiopian cuisine is known for its use of spices, so don’t be shy about adding some heat to your salad. Some good options include paprika, cayenne pepper, and berbere spice.

Fifthly, be sure to let your salad marinate for at least an hour before serving. This will allow the flavors to meld together and will make for a more flavorful salad.

Lastly, don’t be afraid to experiment with different ingredients and variations. You can try adding some black-eyed peas or peanut butter to your salad for a unique twist. You can also try serving your salad with some grilled eggplant or a side of herb salad for a Middle Eastern twist.

By following these tips, you can easily make the perfect Ethiopian eggplant salad every time.

Bottom Line


In conclusion, if you’re looking for a delicious and easy-to-make salad recipe, then this Ethiopian Eggplant Salad Recipe is definitely worth trying. With its unique blend of flavors and textures, this salad is sure to impress even the pickiest eaters. And with the various substitutions and variations that you can make, you can customize the recipe to your liking and create your own version of this tasty dish.

So why not give this recipe a try? Not only is it a healthy and flavorful option, but it’s also a great way to explore the rich culinary traditions of Ethiopia. So grab your ingredients, get your skillet ready, and let’s start cooking!

Ethiopian Eggplant Salad Recipe

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.

  • 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
  1. Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants. Let sit for 30 minutes.
  2. Sprinkle on the oil and toss well. Gently stir in the garlic, beans, and sugar. Season with black pepper.
< 60 Mins, African, Easy, Healthy, Inexpensive, Low Cholesterol, Low Protein, Vegetable

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