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