Ethiopian Vegetable Plate

We love Ethiopian food! Besides being super-delish, it’s very vegetarian-and-vegan-friendly. Most of the dishes highlight a single ingredient that’s been perfectly cooked and spiced to bring out the best of what it has to offer. Our buddy Ermyias Shiberou was kind enough to run it all down for us when we asked how he makes a few of the delicious dishes he serves on the vegetable plate at Blue Nile Ethiopian Kitchen in Memphis. Here are a few of his favorite recipes!

Ethiopian Vegetable Plate

Ethiopian Roasted Beets
Berbere Spiced Split Peas
Sautéed Cabbage with Turmeric
8 very thin slices of whole wheat sourdough bread or injera
Jalapeño  and Rosemary Dressing

Make beets, peas, and cabbage according to the directions below. Serve on slices of sourdough or injera. (Serves 6.) 


Ethiopian Roasted Beets

4 medium red beets
1 medium jalapeño (thinly sliced)
1 tablespoon Jalapeño and Rosemary Dressing (recipe follows)
1/2 teaspoon Kosher salt

Preheat your oven to 350 degrees. Place beets in a small casserole dish, cover tightly with aluminum foil, and bake for 1 1/2 hours. Allow beets to cool completely. Peel skin from the beet by rubbing it with a damp paper towel just as though you're polishing it--the outer skin will rub right off. Slice beets in 1/4-inch cubes. (You should have about 2 cups of cubed beets.) Toss with sliced jalapeño, Jalapeño and Rosemary Dressing, and salt. Set aside in the fridge until ready to serve. (Makes 2 cups.)


Berbere-Spiced Split Peas

1 tablespoon olive oil
1 cup diced white onion
1 tablespoon Berbere spice
1/4 cup tomato paste
1 cup yellow split peas
3 1/2 cups warm water
Kosher salt to taste
1 teaspoon Garlic and Ginger Paste (recipe follows)


In a medium saucepan over medium heat, add the olive oil and onion. Cook until the edges of the onion start to brown. Add the Berbere spice and tomato paste. Continue to cook, stirring frequently, until the tomato paste turns a darker shade of red. This caramelizes the sugar in the tomato paste and gives a deep flavor. (This process should take about 10 minutes.) 

Add the yellow split peas and 1/3 of the water. Stir, raise the temperature to high, and  bring to a boil. Once the pot is boiling, lower the heat to a simmer and cook for ten minutes. Once all the water has been absorbed, add another 1/3 of the water, stir, and cook for ten minutes. Add the last of the water and stir. Cook split peas until tender, which will take approximately 10 more minutes. (Makes 3 cups.)
   

Sautéed Cabbage with Turmeric

1 tablespoon olive oil1 small head cabbage (cored, sliced, about 5 cups)
1 cup onion1/8 teaspoon turmeric
1/4 teaspoon salt1 teaspoon Garlic and Ginger Paste (recipe follows)

In a large sauté pan over medium-high heat, add the oil. Once it starts to shimmer, add the cabbage and onion. Cook, stirring occasionally until soft. (This process will take about 10 minutes.) Add the turmeric, salt, and the Garlic and Ginger Paste. Toss to incorporate. Set aside until ready to serve. (Makes 3 cups.) 



Jalapeño  and Rosemary Dressing

Juice of 1 lemon
1/4 teaspoon minced fresh rosemary leaves
1/4 teaspoon minced jalapeño
1/4 teaspoon Garlic and Ginger Paste (recipe follows)
1 tablespoon olive oil
Kosher salt and cracked black pepper (to taste)

In a small bowl, combine the rosemary, jalapeño, Garlic and Ginger Paste, and olive oil. Whisk together and add salt and pepper to taste. (Makes about 2 tablespoons.)



Garlic and Ginger Paste

6 medium cloves garlic
1-inch piece ginger
1/4 teaspoon Kosher salt

Using a fine microplane, grate the garlic and ginger. Mix paste together in a small bowl along with the salt. (Makes 2 tablespoons.)