Lamb Eggplant Aubergine Stew
Dive into the rich, aromatic flavors of this Lamb Eggplant Aubergine Stew, a hearty one-pot dish that's perfect for cozy dinners. Tender pieces of seared lamb shoulder, melt-in-your-mouth eggplant, and a medley of warm spices like cumin, paprika, and cinnamon come together in a savory tomato and broth base. Optional chickpeas add an extra layer of texture, while the finishing touch of fresh parsley brightens the dish. With just 20 minutes of prep and a slow simmer that develops deep, comforting flavors, this stew is ideal for feeding a crowd or meal prepping for the week. Serve it with crusty bread or over fluffy rice to soak up every last drop. Perfect for fans of Mediterranean and Middle Eastern cuisine, this recipe is a flavorful escape into a world of spice and comfort.
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Recipe Information
Ingredients
- 1 pound boneless lamb shoulder
- 2 medium eggplant (aubergine)
- 3 tablespoons olive oil
- 1 large onion
- 4 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground cinnamon
- 14 ounces canned diced tomatoes
- 2 cups chicken or vegetable broth
- 1 cup chickpeas (optional)
- 0.25 cup fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Cut the lamb shoulder into 1-inch cubes. Pat them dry with paper towels.
Peel the eggplants in alternating strips to create a striped pattern. Cut them into 1-inch cubes and sprinkle with a pinch of salt. Let them sit in a colander for 15 minutes to draw out bitterness, then rinse and pat dry.
In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the lamb pieces in batches until browned on all sides, about 4-5 minutes per batch. Remove the lamb and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Dice the onion and sauté it over medium heat until softened, about 5 minutes. Mince the garlic cloves and add them to the onion. Cook for another minute until fragrant.
Stir in the cumin, paprika, and cinnamon. Cook the spices for 30 seconds to bloom their flavors.
Add the canned diced tomatoes and their juices, scraping up any browned bits from the bottom of the pot.
Pour in the chicken or vegetable broth and return the seared lamb to the pot. Bring to a gentle simmer.
Add the cubed eggplant and (if using) chickpeas to the pot. Stir to combine.
Cover and simmer the stew on low heat for 1 hour, stirring occasionally, or until the lamb is tender and the eggplant is soft.
Season with salt and black pepper to taste. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 13.4 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1172 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
