Ethiopian Food - Eggplant Wot Recipe Aubergine Amharic Injera Berbere Vegan wat wet

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper

Cayenne pepper provides heat but lacks the depth of berbere.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Cut the eggplants into cubes and set aside.

Chop the onions and set aside.

Mince the garlic and ginger, and set aside.

Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering.

Add the chopped onions and sauté until translucent, about 5-7 minutes.

Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Add the cubed eggplant and cook, stirring occasionally, until softened, about 10 minutes.

Incorporate the diced tomatoes and cook until they break down, about 5 minutes.

Stir in 2 tablespoons of berbere spice, salt, black pepper, 1 teaspoon coriander, 1 teaspoon cumin, and 1/2 teaspoon cardamom, mixing well.

Pour in 2 cups of vegetable broth and bring to a simmer, cooking for 10-12 minutes.

Adjust seasoning to taste, adding more salt or pepper if needed.

Remove from heat and stir in 1 tablespoon lemon juice and fresh cilantro.

Serve hot with injera.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary