Ethiopian cuisine is known for its rich flavors and diverse ingredients, offering a unique culinary experience. One standout ingredient that shines in Ethiopian cooking is eggplant. Whether you're a seasoned cook or a beginner, these recipes will guide you through creating authentic and delicious Ethiopian eggplant dishes.
Ethiopian-Spiced Eggplant and Tomato Salad
You’ll love this saucy, Ethiopian-spiced eggplant and tomato salad that eats like a dip. Slowly sautéeing the veggies helps release their juices to create a savory sauce that binds the dish together without making things too soggy. This scrumptious salad is best served warm or at room temperature so all the ingredients have room to shine.
Berbere, a delectable spice blend that you can buy at Ethiopian markets or make at home, punches up the flavors with savory-sweet heat that will keep you coming back bite after bite. Stir in some cilantro and parsley to up the aromatics, and then serve this easy snack with a side of whole wheat pita bread to sop up the finger-licking flavors.
Berbere powder | Ethiopian spice blend
Ingredients:
- 1 cup diced onion
- 3 cloves garlic, minced, or 1 teaspoon garlic powder
- 1 medium globe eggplant, peeled and cut into ¾-inch dice (4 cups)
- 1 15-oz. can diced tomatoes, undrained (1½ cups)
- 2 teaspoons berbere or harissa spice blend
- Pinch cayenne pepper
- ¼ cup chopped fresh cilantro
- Sea salt, to taste
- 2 whole wheat pita rounds, each cut into 6 triangles
- 1 tablespoon chopped fresh parsley
- Freshly ground black pepper, to taste
Instructions:
- Heat a medium saucepan over medium. Add onion, garlic, and ¼ cup water. Cook 10 minutes or until onion is tender, stirring occasionally.
- Stir in eggplant; cover and cook 10 minutes or until eggplant is tender. Uncover; cook until lightly browned, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Stir in tomatoes, spice blend, and cayenne pepper. Cook until vegetables easily break down when stirred and the sauce thickens.
- Remove from heat and stir in cilantro. Season with salt.
Easy Ethiopian Eggplant
This simple recipe is perfect for those new to Ethiopian cooking. It’s easy, flavorful, and a great way to use up eggplants.
Ingredients:
- 1 Medium eggplant, diced
- 1/2 Medium onion, slivered
- 1/2 C Water
- 2 Tbs Tomato paste
- 1 Tbs Oil, ghee, or butter
- 2 Cloves chopped garlic
- 1/2 tbsp Teeny Tiny Spice Ethiopian Berberé
- Dash of salt
Instructions:
- Heat oil, ghee or butter, on medium heat in a large pot.
- Toss in garlic and onion, and cook for a few minutes until browned. Meanwhile, mix the tomato paste, spice and salt in a small bowl and set aside.
- When onion has softened slightly, toss in the eggplant and stir well.
- Once all the eggplant has been mixed with the onion, garlic, oil/butter/ghee, pour in the liquid to cover.
- If more liquid is needed, add slowly until the liquid is enough to cover the bottom 1/4 of your mix.
- Cover and cook on low for about 30-45 minutes until softened.
- With a large wooden spoon, stir to cover all ingredients equally, and slightly mash the eggplant, leaving some pieces intact.
Some interesting recipes on this site from all over the world. This eggplant relish is like an Ethiopian version of the Italian Caponata. More of an accent than a side dish, could be served with appetizers or dinner, your choice.
Read also: Ethiopian Cuisine: Philadelphia Guide
Lentil-Stuffed Eggplant
One of our favorite restaurants is a fabulous Ethiopian restaurant called Awash located in downtown Brooklyn. However, we prefer to eat-in most of the time so we decided to try our hand at creating a meat-free entree with minimal effort and we have to say, this homemade lentil-stuffed eggplant takes the cake. It’s spicy, tender, and perfectly satisfying.
Most of the time, people make the assumption that vegan meals will somehow feel lacking. The key to this filling meal lies in the lentils. Yep! Yes, you can. However, be aware that it will take significantly longer to cook if kept whole. Make your own! Don’t forget to make thin slices in the flesh of your cooked eggplant.
Ingredients:
- 1 - 8oz.
- 1 15 oz.
Instructions:
- Cut the eggplant in half and place them on an oil coated baking sheet cut side down.
- When the oil is hot, carefully add the onion and sauté for 2-3 minutes or until tender. Next, add half of the berbere season and all of the tomato paste and stir to combine. Allow to cook, stirring frequently until fragrant.
- Add the crushed tomatoes and the garlic and stir to combine. Then, add the lentils, vegetable stock and the rest of the berbere spice blend. Stir to combine and cover.
- When the eggplants are tender, remove from the oven (but leave the oven on at 400℉) and carefully make a few cuts into the flesh of the eggplant to make room for lentils. Then, fill the eggplant with the lentil mixture.
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Prep-time: 20 MINUTES / Ready In: 30 MINUTES. Makes 3 cups. Print/save recipe.
We recommend serving the prepared eggplant over a bed of rice next to a bed of fresh greens. Please everyone at your table with this spicy lentil and eggplant entree. But you can feel good about serving a healthy preservative-free meal to those that you love. Finally, if you have made this recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe.
Discover the vibrant flavors of Ethiopian cuisine with this Ethiopian Eggplant Salad, a delightful fusion of roasted eggplant, fresh vegetables, and aromatic spices. This hearty yet refreshing dish features tender, oven-roasted eggplant combined with juicy tomatoes, crisp red onion, and a generous sprinkle of fresh parsley, all elevated by a citrusy splash of lemon juice and the bold, earthy notes of beresha spice blend. Place the eggplants cut-side down on a baking tray lined with parchment paper.
Read also: Authentic Ethiopian Cuisine
While the eggplants are roasting, prepare the other salad ingredients. Once the eggplants are done roasting, set them aside to cool for 5-10 minutes. Mash the roasted eggplant with a fork to create a chunky texture. Stir in the lemon juice, beresha spice blend, salt, and black pepper. Taste and adjust the seasoning if necessary. Serve the Ethiopian Eggplant Salad at room temperature or chilled.
Easy Ethiopian Eggplant Ingredients:
I'm not a big fan of eggplant. It can tasty a little bitter, and the texture sometimes makes me quiver (I have texture problems). But, since I did pick up some discount eggplants at the grocery store I needed to find a dish to use them up. The result was actually very good (and the kids didn't even realize they were eating eggplant!). I also thought I would try a new method for the onions that I have seen in several Ethiopian recipes--dry frying them for 30 mins until a deep golden colour. If you want to skip this step, just saute in oil for 8-10 mins.
| Nutrient | % Daily Value |
|---|---|
| Vitamin A | 10% |
| Vitamin C | 15% |
| Calcium | 5% |
| Iron | 8% |
Spicy Eggplant with Lentils and Green Beans
This recipe combines eggplant with lentils and green beans for a hearty and flavorful dish, perfect for a complete meal.
Ingredients
- 2 large red onions, halved and sliced
- 2 garlic cloves, chopped
- 1" piece of ginger, minced
- 1 tbsp allspice
- 1 tsp pepper
- 1 tbsp berbere (or to taste)
- 1 tsp ground cardamom
- 1/2 tsp cloves
- 1/4 cup margarine
- 1 medium eggplant, diced
- 1 large carrot, diced
- 1 tomato, small dice
- 1/4 cup red lentils
- 1 1/2 cup water (more, of needed)
- 2 cups chopped green beans
- salt, to taste
Method
- Heat a large non-stick pan (cast iron preferred) over medium heat. Add in onions and fry for 30 mins, stirring regularly, until a nice golden brown. When onions stick to much, deglaze the pan with a splash or two of water.
- Add in garlic, ginger, and spices and mix well, until spices are fragrant. Add in margarine. When it melts, add carrots and eggplant. Fry for 5-7 mins, until eggplant begins to soften.
- Add tomato, lentils, water, and beans and mix well. Bring to bubbling, then loosely cover and let simmer. The lentils will cook in 20 to 30 mins, but I cooked mine for about an hour, until the eggplant was really soft. Add water, if needed.
For more vegan Ethiopian recipes, check out these tasty ideas:
Read also: A Taste of Ethiopia in South Carolina
- Tikil Gomen (Ethiopian-Style Cabbage, Potatoes, and Carrots)
- Ethiopian Collard Greens and Chard
- Shiro Wat (Chickpea Flour Stew)
- Ethiopian Wild Rice Pilaf
