Quarter the melanzane and cut diagonally into pleasing pieces. Cut mini eggplants in half diagonally only. Peel onions and cut into strips or shallots diagonally into three pieces. Peel garlic and cut into slices. Set aside a few parsley leaves as garnish, coarsely chop the rest. Spices and kitchen herbs in a mortar form and finely crush.
Heat grapeseed oil in a sauté pan. Add shallots, garlic and melanzane. Season with salt and pepper. Sauté until lightly browned and cooked over medium heat. Add the Ethiopian herb mixture to taste and season everything together repeatedly with salt and freshly ground pepper.
Divide melanzane vegetables evenly on plates. Garnish with the smooth parsley leaves. This is best served with toasted pita bread. Watch the video of the recipe here.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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