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benazir's blog
Ethiopian Aubergine And Butterbean

I actually wanted to try these Ethiopian dishes because that I love them so much and it is expensive to keep eating out when I can clearly make these a lot cheaper. I even went on the how to cook great food site which isn’t there anymore but the videos remain in Youtube. The how to cook greeat food people have a Youtube channel but they are not in English but have English subtitles. I was able to folow along and at least I made it my way according to my liking. First make Berebre, Simplified Mekelesha, and Niter Kibbeh before you get started in advance.
Wash and cut either 1 large 2 medium or 6 baby eggplants and cut in to cubes. Add 1/2 of a small bag of dried butterbeans or lima beans, 3 cups of water and select pressure cook for 15 minutes on high in instant pot on the sealing position and press start button. Tap quick release with the steam diverter in place to let the pressure escape or let it release natrually. Open the cooker and the beans and eggplant should be soft.
Remove the inner lining from the base and set it on the counter and take a potato masher and mash the beans and eggplant and set aside. On stovetop this finishes here and you will need to have a pot or a large cast iron skillet. Add 1/4 cup of olive oil, grapeseed oil, vegetable oil, canola oil. Add 1 onion or shallot, cook until it is brown then add 2 cloves of garlie then add the berebre, mekelesha and niter kibbeh, 1 bullion cube or 1 pinch of bullion powder, 3 dashes of maggi or knorr aroma and add the mashed bean and egplant mixture and let let it cook until it looks like this blob sitting on a piece of injera. If you want it mild just add the spicy butter, 1 green chili and 1 pinch of turmeric instead of the berebre and mekelesha if you so desire. Not everyone likes injera like me so it is also great to eat with other types of bread.
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