Fresh, crisp and full of flavor — this Ethiopian Eggplant Salad is a must-try. Made with eggplants, lemon, olive oil and garlic. Easy step-by-step instr…
This Ethiopian Eggplant Salad relies on simple, everyday ingredients such as eggplants, peeled, diced, lemon, juice of, olive oil and garlic cloves, minced. It comes together quickly and makes 4 servings, at about 427 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026