Eritrean

Beyaynetu with Spiced Eggplant and Peas

Name: Beyaynetu with Spiced Eggplant and Peas
Total time: 25 min
Yield: 4 servings
Cuisine: Eritrean
Ingredients: 1 eggplant, roasted and peeled; 1 cup frozen peas; 1 onion, chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp chili powder; 1/4 cup olive oil

A Eritrean side dish of spiced eggplant and peas, served with beyaynetu, a traditional flatbread.

25 minutes4 servings

Method

In a pot, sauté onions and garlic until translucent, about 5 minutes.
Add eggplant, peas, cumin, coriander, and chili powder; cook for 15 minutes.
Stir occasionally and season with salt to taste.

Sides Vegetarian

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