Originally Posted by
FlyerEC
Awesome! Totally awesome. I love Ethiopian food although it’s been a few years.
Only the Indian Ocean-touching countries, so no Ethiopian cuisine; however, lovers of Ethiopian food will find some clear similarities with some of the dishes highlighted in the cookbook.
Originally Posted by
gaobest
fun! I believe this is my fear of eggplant. I once made myself an Asian eggplant dish and I was stunned with the timing.
Two tips: always peel any variety of eggplant, no matter what the recipe says and sweat the eggplant on a cutting board (not colander) for a full :60 unless there's a compelling reason why you wouldn't. This will make otherwise dry and rubbery eggplant into what it should be: tender and sauce-absorbent.