Ethiopian Tenadam-Eggplant Stew with Berbere-Spiced Lentils
A Hearty, Flavorful Stew with African Spices
This Ethiopian-inspired dish combines the rich, smoky flavors of Berbere-spiced lentils with the fresh aroma of tenadam herbs and tender eggplants.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Berbere-Spiced Lentils
For the Tenadam-Eggplant Stew
Preparation
Preparing the Berbere-Spiced Lentils
Sauté Aromatics
Heat olive oil in a pot over medium heat. Add onions, garlic, and sauté until softened.
Toast Spices
Stir in berbere spice mix and toast briefly, about 1 minute.
Toast your berbere spice blend briefly in a dry pan to intensify its flavors.
Simmer Lentils
Add lentils and vegetable broth. Simmer for 25–30 minutes until lentils are tender.
Ensure the lentils do not become mushy; retain some bite for texture.
Preparing the Tenadam-Eggplant Stew
Brown Eggplants
In a large skillet, heat olive oil over medium-high heat. Add chopped eggplants and sauté until golden brown.
Cook Stew
Stir in tomatoes, grated ginger, tenadam leaves, and cook for another 10 minutes. Season with salt and pepper.
Let the stew rest for 10 minutes after cooking to allow flavors to meld.
Cooking Process
Simmering the Lentils
Cook lentils gently until just tender.
Sautéing the Eggplant
Ensure even browning on all sides for best flavor.
Bringing it Together
Combine eggplant stew and lentils before serving.
Plating & Serving
Ethiopian Tenadam-Eggplant Stew with Berbere-Spiced Lentils
Ethiopian Tenadam-Eggplant Stew with Berbere-Spiced Lentils
Serve in a Shallow Bowl
Serve the stew in a shallow bowl, allowing the vibrant colors of the lentils and eggplant to shine.