Roasted Eggplant in a Spicy Ethiopian Sauce (Wot)

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.

To fill the dish out a bit, and for extra protein, considering adding 1/2 cup of cooked red lentils when the egglant is added to the dish. Adjust the water content accordingly to achieve desired consistency. I would also suggest serving with injera, a spongy fermented flatbread made from the small Ethiopian grain called teff that has a nutty and somewhat sour taste.

Roasted Eggplant in a Spicy Ethiopian Sauce (Wot)

Recipe by Lisa Turner
Cuisine: Ethiopian
Published on January 6, 2026

A vibrant and delicious Ethiopian eggplant stew

Preparation: 25 minutes
Cooking time: 1 1/2 hours

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Ingredients:

2 lbs (900 g) eggplant, stems removed and skin pierced multiple times with a fork
3 tablespoons olive oil, divided
1 large red onion, diced
1 teaspoon sea salt, divided, or to taste
3 cloves garlic, minced or crushed
1-inch fresh ginger, minced or grated
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon dried basil
1/2 teaspoon ground coriander
1/2 teaspoon fenugreek powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamon
1/4 teaspoon ajwain seeds (optional)
1 large tomato, diced
4 tablespoons berbere powder
2 tablespoons paprika
2 1/4 cups water or vegetable stock, or more as needed

Instructions:

Preheat an oven to 425°F and line a baking sheet with parchment paper. Place the eggplant on the baking sheet and bake for 30 to 40 minutes, turning frequently, until the eggplant is soft and has collapsed. Remove from the oven and let rest for 15 minutes or until cool enough to handle. Remove the skin and cut into 1 1/2-inch pieces.
While the eggplant is baking and cooling, heat a large saucepan over medium-low heat. When hot, add a teaspoon of the oil, the onion, and 1/2 teaspoon of the salt. Cover and cook, stirring often, until the onion is softened, about 15 minutes.
Add the remaining oil, cove,r and continue to cook for another 10 minutes. Now add the garlic, ginger, cumin, turmeric, basil, coriander, fenugreek, cinnamon, cardamon, and ajwain seeds if using. Stir for another few minutes.
Stir in the tomato, berbere, and paprika. Cover and cook for another 5 minutes, stirring often, until the tomato is softened and a thick sauce forms. Pour in the water or stock, bring to a boil, then reduce the heat to medium-low and cover. Simmer for another 12 minutes, stirring often, until thickened. Stir in the eggplant and simmer for another 15 minutes, adding more water as necessary to achieve your desired consistency. Stir in the remaining salt and let sit for 5 to 10 minutes before serving.

Makes 4 to 6 servings