Ethiopian Eggplant Stew
This recipe uses an Ethiopian spice mixture called berbere. It is made up of chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella and fenugreek.
Heat a large non-stick pan over medium heat. Add oil and onions and fry for 30 minutes, stirring regularly, until golden brown.
When the onions begin to stick, deglaze the pan with a splash of water. Add garlic, ginger and spices and mix well, until spices are fragrant.
Add margarine with carrots and eggplant. Fry for five minutes until eggplant softens before adding tomato, lentils, water and beans, and mix well.
Bring to boil, then loosely cover and let simmer for 45 minutes until the eggplant is really soft. Add water, if needed.
Season to taste.
- 1 Tbsp oil
- 2 red onions, halved and sliced
- 2 garlic cloves, chopped
- 1 Tbsp fresh ginger, minced
- 1 Tbsp allspice
- 1 tsp pepper
- 1 Tbsp berbere (an Ethiopian spice mix)
- 1 tsp ground cardamom
- 1/2 tsp cloves
- 1/4 C margarine
- 1 carrot, diced
- 1 eggplant, diced
- 1 tomato, chopped
- 1/4 C red lentils
- 1 1/2 C water (or more, if needed)
- 2 C chopped green beans
- salt to taste