Categories: Eggplant, Ethiopian, Main, Stew

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
• Berbere
• INGREDIENTS
• - 1/2 cup cayenne
• - 1/3 cup paprika
• - 1 tsp each salt, poultry seasoning, ground ginger
• - 1/2 tsp each garlic powder, ground fenugreek, ground cardamom, nutmeg
• - 1/8 tsp each ground cloves, allspice
• METHOD
• Preheat oven to 300 degrees
• 1. Mix spices in a cake pan. Roast in an oven for 15 mins, stirring every 5 mins.
• 2. Cool and store.

Directions

1. 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.

2. 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.

3. 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. Season to taste and serve with injera.

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