Ethereal Ethiopian Eggplant Tibs with Berbere and Green Lentils
A savory blend of eggplant and spiced lentils
A beautifully spiced Ethiopian-inspired main course, featuring roasted eggplant and flavorful green lentils enhanced with Berbere spice.
- 1 h 20 min
- 4
- Intermediate
Ingredients
For the Eggplant
For the Lentils
For the Sauce
For the Garnish
Preparation
Preparing the Eggplant
Preheat the Oven
Preheat the oven to 400°F (200°C).
Season the Eggplant
Arrange the eggplant cubes on a baking sheet, sprinkle with salt, and drizzle with olive oil.
Roast the Eggplant
Roast in the oven for 25 minutes until golden and tender.
Cooking the Lentils
Sauté the Onion
In a large pot, heat a splash of oil over medium heat and sauté the onion until soft, about 5 minutes.
Use a neutral oil to sauté the onions for a balanced flavor profile.
Add Garlic and Spice
Add garlic and Berbere spice, stirring for 1 minute until fragrant.
Combine Lentils and Broth
Mix in the tomato paste, followed by the green lentils and vegetable broth.
Do not overcook the lentils; they should be soft but not mushy.
Cooking Process
Roasting the Eggplant
Ensure the eggplant is spread in a single layer to roast evenly.
Simmering the Lentils
Reduce heat to low and cover the pot, cooking until lentils are tender, about 35 minutes.
Combining Ingredients
Gently fold roasted eggplant into the cooked lentils and allow to heat through for 5 more minutes.
Plating & Serving
Ethereal Ethiopian Eggplant Tibs with Berbere and Green Lentils
Ethereal Ethiopian Eggplant Tibs with Berbere and Green Lentils
Plating & Serving
Serve the eggplant tibs mounded over a generous bed of the saucy lentils, sprinkled with cilantro and sesame seeds for a bright, nutty finish.