Ethereal Ethiopian Eggplant Tibs with Berbere and Green Lentils

Name: Ethereal Ethiopian Eggplant Tibs with Berbere and Green Lentils
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 large eggplants; 1 teaspoon salt; 2 tablespoons olive oil; 1 cup green lentils; 2 tablespoons Berbere spice mix; 1 medium onion; 2 cloves garlic; 1 tablespoon tomato paste; 3 cups vegetable broth; Salt and pepper; 1/4 cup plain yogurt; 1 tablespoon lemon juice; 1 teaspoon honey; 1/4 cup fresh cilantro; 1/4 cup toasted sesame seeds

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

2 large eggplants

cut into cubes

1 teaspoon salt

2 tablespoons olive oil

For the Lentils

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

For the Sauce

1/4 cup plain yogurt

1 tablespoon lemon juice

1 teaspoon honey

For the Garnish

1/4 cup fresh cilantro

chopped

1/4 cup toasted sesame seeds

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