Ethiopian cooking is marked by hot spices, thick stews and injera, a large, flat sourdough bread. Diners in Ethiopia use the injera as an eating utensil to scoop up food.
2 eggplants, peeled, diced
Juice of 1 lemon
1/3 cup olive oil
2 cloves garlic, minced
3 cup cooked black-eyed peas
2 teaspoons sugar
Place the diced eggplant in a bowl. Mix the salt and lemon juice together and pour over the eggplants. Let sit for 30 minutes.
Sprinkle on the oil and toss well. Gently stir in the garlic, beans, and sugar. Season with black pepper.
- Spice Paste (Berbere)
- Chicken Stewed in Red Pepper Paste (Doro Wat)
- Eggplant Salad
- Spiced Butter (Niter Kebbeh)
- Beef Stewed in Red Pepper Paste (Sik Sik Wat)
- Chick Pea Fritters (Yeshimbra Assa)
- Lentil Salad (Yemiser Selatta)
- Vegetables with Garlic and Ginger (Yataklete Kilkil)
- Honey Yeast Bread (Yemarina Yewotet Dabo)
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This page modified January 2007