Lesbian Fortune Recipe (2019)

The basic idea of this recipe is to cook onions, peppers, garlic, and ginger with salt, fat, vinegar, and spices until approaching a jam-like consistency, then sautéing ingredients that have been cooked separately in the resulting sauce. You may use any kind of onion taking into account what other ingredients you are using. It is a versatile recipe because the onion mixture will make basically anything taste great, but this recipe makes a delicious eggplant/potato dish.

INGREDIENTS:

Base ingredients

onions, sliced (at least one)
jalapeños, sliced lengthwise (at least one, more is good)
garlic, coarsely chopped
ginger, minced
red wine vinegar (or other wine/vinegar/lemon juice) (optional)
1/4c or more of butter and/or olive oil
berbere (or other spice blend)
salt

Fried ingredients

eggplant (amount depending on size)
potato (I like russet)
oil, for frying (olive works for shallow frying)

DIRECTIONS:

Begin prepping your fried ingredients. It is best to dry eggplant out before frying it. First slice the eggplant into discs, then put them into a pot, fill with cold saltwater and cover for fifteen minutes, then drain and pat dry. Alternatively if you have more time, simply salt the eggplant and leave it in some paper towels on a plate for about 45 minutes. Optionally, dust your eggplant with corn starch after you’ve dried it.
Peel potatoes and slice into discs. Place in pot with cold water and some salt/vinegar (optional) and bring to boil. Boil for a little bit until soft enough to fry, then drain and set aside.
Place onions in pan with butter/olive oil. Add jalapeños, garlic, ginger, and salt. You may add ingredients at different times or all at once.
Stir in berbere and cook on low for at least 30 minutes, stirring when necessary. When desired, add vinegar and turn up the heat. You may do this whenever. For a nice burnt flavor, turn the heat up to high intermittently. Undercooking will lessen the flavor, mess up the consistency, and also possibly leave it too spicy, so make sure to cook it for a while.
While onions are cooking, fry your eggplant and potatoes. You can fry with any kind of oil. I like to make them crispy. Place them aside and season with salt and berbere.
When the onions are cooked to your desired consistency, add the eggplant, and then the potatoes. If you want you can add the eggplant earlier and cook it until it loses form and melts into the sauce. Stir and cook for a little bit and then serve.

VARIATIONS:

Take chopped mushrooms and cook them with the onions, or fry them and add them later.
Use other kinds of peppers.
Use different spices other than berbere.
Blend onion mixture, with some liquid if necessary, before cooking the fried vegetables in it.
Use cooked meat or tofu in place of the fried vegetables.
Use roasted vegetables in place of the fried vegetables.
Add honey, soy sauce, or other sauces to add sweetness/saltiness.
Serve with rice or injera.