Since eggplant is always a favorite in my kitchen, next to this classic
red lentil wot, this Ethiopian eggplant wot is one that also features frequently when African fare is on the menu. Wot is an extraordinary gem of Ethiopian cuisine. Meaning stew, wot varies in texture from thin to thick, and also ranges from spicy hot to mild on the heat spectrum. The spicy sauce for wot, known as kulet, is generally made first and then followed by the addition of the main ingredients for the stew, and this is all simmered together until thickened and cooked throughout. The main features of the kulet are onions or shallots, oil, and seasonings. Red wot gets is color from the addition of
berbere, a spice blend featuring red chili peppers and a variety of other spices.
