We make this recipe a few times a month, because it's so easy and so good! Don't let the 50 minutes turn you off. Most of the time is spent waiting on an eggplant sitting in the oven, it's very easy, and the payoff is more than worth it.
The secret to this dish is to not undercook the eggplant. You might think it's done, but it's not done until the eggplant is fully deflated and you think you've ruined dinner. Make sure to get the grounds nice crispy, and if you want a bit more berbere, go ahead!
Variations: Sauté some greens or toss some chopped cruciferous vegetable in the oven along with your eggplant, an easy way to get a few more veg in your life.
Preheat oven to 425℉.
Cut eggplants in half. Score the inside with a knife in a rough cross hatch pattern. Drizzle with 1 tbsp of olive oil and season with a pinch of salt.
Place eggplant cut side down on a baking sheet and roast in the oven for 20-25 minutes.
Using a flexible spatula (metal works great here) flip the eggplant and continue to roast another 15-20 minutes. The eggplant is done once it has browned and deflated.
While the eggplant cooks, sauté the onions on low heat until translucent and caramelized.
Add half the garlic and cook for another minute until fragrant.
Add plant-based grounds and break up with a spatula. Add berbere and stir to combine. Using the spatula, flatten the grounds and leave them to cook until the bottom becomes crispy.
In a small bowl, combine remaining garlic to the non-dairy yogurt.
Divide eggplant among plates. Top with grounds and add a dollop of the garlic non-dairy yogurt on top. Garnish with chopped parsley or whatever tender herbs you have on hand.
$3.49 - 1 Eggplant
$0.89 - Bulb
$1.11 - Bulb