Ethiopian Eggplant Salad Recipes

ETHIOPIAN EGGPLANT SALAD

Steps:

• 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.

SIGA TIBS AND ETHIOPIAN SALAD RECIPE BY TASTY

Steps:

• Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
• Add the lettuce and toss again.
• Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
• Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
• Serve the salad and siga tibs with injera bread and your desired accompaniments.
• Enjoy!

MUTABBAL (EGGPLANT SALAD)

Steps:

• Remove the head of the eggplants, and make two horizontal incisions with the knife on each side of the eggplant.
• Place the eggplants under the grill for 30 minutes, until the skin is almost burnt. In the meantime, mix the two tablespoons of Tehina with the lemon juice until it becomes a smooth light beige uniform paste.
• Remove the eggplants, and place them on a plate.
• Bring a deep dish and open up the eggplants.
• Start removing the inside of the eggplants and placing it in the deep dish. Make sure you don't take any of the skin.
• The insides of the eggplant will be slightly watery, so mix it with a fork which would at the same time cut it into smaller pieces, almost a paste though not uniform in any way.
• Add the Tehina paste and mix well with the fork.
• Crush the garlic cloves with the chili pepper and add to the mixture.
• Mix well. Add salt and olive oil to taste.