Main Course · Dinner · African ·

Ethereal Ethiopian Eggplant Tibs with Berbere and Green Lentils

Name: Ethereal Ethiopian Eggplant Tibs with Berbere and Green Lentils
Prep time: 27 min
Cook time: 80 min
Total time: 107 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 large eggplants, cut into cubes; 1 teaspoon salt; 2 tablespoons olive oil; 1 cup green lentils, rinsed and drained; 2 tablespoons Berbere spice mix; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon tomato paste; 3 cups vegetable broth; Salt and pepper, to taste; 1/4 cup plain yogurt; 1 tablespoon lemon juice; 1 teaspoon honey; 1/4 cup fresh cilantro, chopped; 1/4 cup toasted sesame seeds

A beautifully spiced Ethiopian-inspired main course, featuring roasted eggplant and flavorful green lentils enhanced with Berbere spice.

4.6(511 reviews)

·By Ethan Brooks·January 5, 2026

Ethereal Ethiopian Eggplant Tibs with Berbere and Green Lentils — Main Course served and photographed from above

Prep

27 min

Cook

1 h 20 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Eggplant

For the Lentils

For the Sauce

For the Garnish

Nutrition

Per serving

Calories: 318 kcal
Protein: 11.5 g
Carbs: 41.25 g
Fat: 13 g
Fiber: 13 g

Whole recipe

Total

Calories: 1273 kcal
Protein: 46 g
Carbs: 165 g
Fat: 52 g
Fiber: 52 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 large eggplants cut into cubes	160	4	40	0	20
1 teaspoon salt	0	0	0	0	0
2 tablespoons olive oil	240	0	0	28	0
1 cup green lentils rinsed and drained	680	48	112	3	32
2 tablespoons Berbere spice mix	24	1	5	1	1
1 medium onion finely chopped	44	1	10	0	2
2 cloves garlic minced	8	0	2	0	0
1 tablespoon tomato paste	13	0	3	0	1
3 cups vegetable broth	30	3	5	0	1
Salt and pepper to taste	0	0	0	0	0
1/4 cup plain yogurt	37	2	3	2	0
1 tablespoon lemon juice	4	0	1	0	0
1 teaspoon honey	21	0	6	0	0
1/4 cup fresh cilantro chopped	1	0	0	0	0
1/4 cup toasted sesame seeds	111	2	8	18	4

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Eggplant

1
Preheat the Oven
Preheat the oven to 400°F (200°C).
2
Season the Eggplant
Arrange the eggplant cubes on a baking sheet, sprinkle with salt, and drizzle with olive oil.
3
Roast the Eggplant
Roast in the oven for 25 minutes until golden and tender.

Cooking the Lentils

1
Sauté the Onion
In a large pot, heat a splash of oil over medium heat and sauté the onion until soft, about 5 minutes.
Tip: Use a neutral oil to sauté the onions for a balanced flavor profile.
2
Add Garlic and Spice
Add garlic and Berbere spice, stirring for 1 minute until fragrant.
3
Combine Lentils and Broth
Mix in the tomato paste, followed by the green lentils and vegetable broth.
Tip: Do not overcook the lentils; they should be soft but not mushy.

How to Make Ethereal Ethiopian Eggplant Tibs with Berbere and Green Lentils

Total time: 1 h 47 min · Yields 4 servings

1
Roasting the Eggplant
Ensure the eggplant is spread in a single layer to roast evenly.
2
Simmering the Lentils
Reduce heat to low and cover the pot, cooking until lentils are tender, about 35 minutes.
3
Combining Ingredients
Gently fold roasted eggplant into the cooked lentils and allow to heat through for 5 more minutes.