Ethiopian-spiced Eggplant & Lentils
Ethiopian-spiced Eggplant & Lentils with roasted vegetables makes for a nutrient-dense and delicious meal. You can also try serving it with rice or another protein such as chickpeas.
We love using Holy Cow Vegan’s spice blend recipe, but you can try purchasing some if you live near any international food markets.
Ingredients
Serves: 3-4 Prep Time: 30 minutes Cook Time: 35-40 minutes
Ethiopian-spiced Eggplant & Lentils
- 1 large eggplant, sliced
- 1/2 yellow onion, chopped
- 8 oz. cherry tomatoes
- 1 small yellow squash, chopped
- 1 Tbs olive oil
- 2 tsp berbere spice
- 1/2 tsp cumin
- 1 tsp black pepper
Lentils
- 2 cups vegetable broth
- 1 cup lentils, rinsed
- 1 Tbs olive oil
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 tsp berbere spice
- 1/2 tsp black pepper
Directions
- First, prepare the eggplant in advance, slicing and spreading out on a tray. Generously sprinkle salt over the eggplant and allow it to rest for 30 minutes.
- Rinse and drain the eggplant in a colander.
- Preheat the oven to 400ºF
- Then, prepare your remaining vegetables and toss them in a mixing bowl with the eggplant, olive oil, and seasonings.
- Spread the eggplant mix onto a roasting pan and place in the oven. Bake for 25-30 minutes.
- Meanwhile, prepare the lentils.
- Set heat to medium-high in a medium stovetop pot and add a touch of oil.
- Stir in the lentils for 2 minutes, then add the vegetable broth and seasoning.
- Bring to a boil, then cover with a lid, reduce heat to low, and simmer for 20-30 minutes or until the liquid is absorbed.
- Serve the cooked lentils with the eggplant mix, and enjoy!
Nutrition Information
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