Ethiopian Smoked Eggplant Lentil Stew with Mitmita

Hearty and smoky stew with a spicy kick

Dive into the depths of Ethiopian cuisine with this rich and flavorful smoked eggplant lentil stew, accented with the fiery Mitmita spice blend.

1 h 45 min
4
Intermediate

Ingredients

For the Eggplant

2 large eggplants

evenly pierced with a fork

2 tablespoons olive oil

For the Stew Base

1 cup dried brown lentils

rinsed

1 large onion

diced

2 cloves garlic

minced

3 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon berbere spice mix

Salt and pepper

to taste

For the Mitmita Spice Blend

2 teaspoons cayenne pepper

1 teaspoon ground cardamom

1/2 teaspoon ground clove

1/4 teaspoon salt

For Finishing

2 tablespoons chopped fresh parsley

1 tablespoon fresh lemon juice

Preparation

Smoking the Eggplant

Preheat grill

Preheat grill to medium-high heat.

Oil and grill

Brush eggplants with olive oil and place on grill.

Char and soften

Roast for about 15 minutes, turning occasionally, until skin is charred and flesh is soft.

Making the Mitmita Spice Blend

Combine spices

Combine cayenne pepper, cardamom, clove, and salt in a small bowl.

Mix and set aside

Mix well and set aside.

Cooking Process

Preparing the Stew

Sauté onions and garlic in olive oil until translucent. Add tomato paste and spices, stirring for 2 minutes.

Cooking Lentils

Add lentils to the onion mixture with 4 cups water. Simmer until tender.

Combining Everything

Scoop smoky eggplant flesh, discard skin, and mash it into the stew. Adjust seasoning as needed.

Plating & Serving

Ethiopian Smoked Eggplant Lentil Stew with Mitmita

FaUtensils

Serve

Serve the stew in deep bowls, garnished with fresh parsley and a squeeze of lemon juice for added freshness.

Sauce Pairings

Mitmita

A spicy condiment with a vibrant kick.

Garnishes & Accompaniments

Fresh parsleyLemon wedges

Perfect Sides

Injera

Cooked rice