Ye’bedergan Tibs

Name: Ye’bedergan Tibs (Stir-Fried Roasted Eggplant with Onion and Tomatoes)
Yield: Makes 3 cups
Cuisine: Ethiopian
Ingredients: 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; 2 tablespoons Ye’qimem Zeyet or extra-virgin olive oil; ½ onion, cut into ¼-inch-thick slivers (1 cup); 1½ pounds eggplant, stem removed and skin pierced several times with a fork; ¼ teaspoon ground turmeric; 2 jalapeño chiles, cut into thin rounds; ¼ cup water; 1 tomato, cut into ¾-inch wedges (1 cup); ¾ teaspoon salt, plus more if desired; 4 cloves garlic, pressed or grated (2 teaspoons); 1½ teaspoons ground coriander; ¼ teaspoon ground cumin; Freshly ground black pepper; ¼ cup minced fresh basil or parsley, for garnish; ¼ cup minced fresh basil or parsley, for garnish

Stir-Fried Roasted Eggplant with Onion and Tomatoes

Preparation info

Makes
3 cups

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

This tibs recipe is perfect for the summer when basil, tomatoes, and eggplant are plentiful. If you’re not a fan of spicy-spice, decrease the amount of the chile or vein and seed it first.

Ingredients

1½ pounds eggplant, stem removed and skin pierced several times with a fork
½ onion, cut into ¼-inch-thick slivers (1

Africa
Ethiopia
Main course
Summer
Gluten-free
Vegan

Method

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Put the whole eggplant on the prepared baking sheet and bake for 30 to 40