Recipes Dinner Ethiopian Eggplant Stew
Ethiopian Eggplant Stew

Ethiopian Eggplant Stew


This recipe uses an Ethiopian spice mixture called berbere. It is made up of chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella and fenugreek.

Heat a large non-stick pan over medium heat. Add oil and onions and fry for 30 minutes, stirring regularly, until golden brown.

When the onions begin to stick, deglaze the pan with a splash of water. Add garlic, ginger and spices and mix well, until spices are fragrant.

Add margarine with carrots and eggplant. Fry for five minutes until eggplant softens before adding tomato, lentils, water and beans, and mix well.

Bring to boil, then loosely cover and let simmer for 45 minutes until the eggplant is really soft. Add water, if needed.

Season to taste.


  • 1 Tbsp oil
  • 2 red onions, halved and sliced
  • 2 garlic cloves, chopped
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp allspice
  • 1 tsp pepper
  • 1 Tbsp berbere (an Ethiopian spice mix)
  • 1 tsp ground cardamom
  • 1/2 tsp cloves
  • 1/4 C margarine
  • 1 carrot, diced
  • 1 eggplant, diced
  • 1 tomato, chopped
  • 1/4 C red lentils
  • 1 1/2 C water (or more, if needed)
  • 2 C chopped green beans
  • salt to taste
Try plant-based!

Eat with kindness

Get ready to be inspired by how enjoyable, easy and delicious it can be to live in a way that is kinder to our planet and all who live on it.

Donate today

Help us continue helping animals in need

As a charity, SAFE is reliant on the support of caring people like you to carry out our valuable work. Every gift goes towards providing education, undertaking research and campaigning for the benefit of all animals. SAFE is a registered charity in New Zealand (CC 40428). Contributions of $5 or more are tax-deductible.