Eggplant and Lamb Stew

Eggplant and Lamb Stew


"The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice."


2 h 15 m servings 292 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 871 mg
  • 35%

Based on a 2,000 calorie diet

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  1. In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
  2. In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.
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  1. 54 Ratings


My husband and I absolutely loved this recipe. I used shoulder steaks since that is what I had on hand. Prep work is the only "con" to this recipe. It took about 45 minutes to chop all the ve...

Loved it, I used red wine instead of water, added some chilies for spice and put in an extra eggplant. I ate it with Brown Basmati Rice and a yogurt recipe from Sharon's Scrumptious Souvlaki. T...

We all had mixed feelings about this one. I followed the recipe for the most part, but added one can of diced tomatoes (28 oz) because I cooked it in the crockpot. (on low for 5 hours) The veg...

What a great stew!! My husband said this was restaurant quality and is one of his favorite meals I have ever made. I tinkered with it just a bit... used left over leg of lamb and instead of wate...

Delicious!! Here are the changes I made. Instead of using whole tomatoes, I used a full can of diced tomatoes. I substituted the lamb with blade steak, and used four cloves of garlic. I skip...

Pretty good. I didn't let it simmer for the full hour and a half, probably just under an hour. I suggest mixing the allspice, salt and pepper in with the tomato-water mixture as it's more easi...

this recipe was delicious!! i also added crushed red pepper and a whole can of tomato paste. i used lamb shoulder chops which are a bit easier to find than a piece of whole lamb shoulder. i adde...

I enjoyed this lean, vegie laden stew and baked it in a clayware roaster for one and 1/2 hours. I browned the lamb first and de-boned the shoulder meat, smothered the vegies and then transfered ...

I made this recipe not with lamb but with stew beef I needed to use up. I didn't have allspice so I substituted ground cloves and cinnamon, otherwise I followed the recipe exactly. It came out ...