Eritrean

Beyaynetu with Spiced Eggplant and Spiced Cumin

Name: Beyaynetu with Spiced Eggplant and Spiced Cumin
Total time: 50 min
Yield: 4 servings
Cuisine: Eritrean
Ingredients: 1 large eggplant; 2 tbsp olive oil; 1 onion; 2 garlic cloves; 1 tsp cumin seeds; 1 tsp ground cumin; 1 tsp paprika; 1 cup tomatoes; 1 tsp salt; 1/2 tsp berbere

A hearty Eritrean eggplant stew with cumin and spices, served with flatbread.

50 minutes4 servings

Method

Cube eggplant and toss with 1 tbsp oil. Roast at 200°C/390°F for 20 minutes until tender. Set aside.
In a pan, heat remaining oil. Sauté onions and garlic until soft. Add tomatoes, salt, and berbere. Simmer 10 minutes.
Stir in roasted eggplant, cumin seeds, ground cumin, and paprika. Cook 5 minutes.
Serve over kisra or injera. Garnish with fresh herbs if available.

Mains Vegetarian

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