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Meat, Maghreb and Middle East

Mderbel, Algerian eggplant and lamb stew, with bread

Mderbel is a stew of fried eggplant simmered with lamb in a tangy, garlicky tomato sauce, originally from Constantine, Algeria. It takes 70 minutes to make, serves 4, sits at medium difficulty, and costs about €3.50 per person. The key to getting it right is frying the eggplant before it simmers, so it keeps its shape instead of turning mushy.

Tonight it's a Constantine style stew, fried eggplant simmered with lamb in a garlicky, tangy tomato sauce, rich and bold.

Mderbel, Algerian eggplant and lamb stew, with bread
Total time
1 h 10
Difficulty
Medium
Cost per person
€3.50
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Frying the eggplant before it simmers changes everything about this dish. It turns tender without falling apart, soaking up the tomato sauce while keeping a soft, almost creamy bite. The lamb, cooked low and slow, becomes fork tender and flavors the whole pot. Raw garlic crushed with vinegar, stirred in right at the end, adds a sharp little kick that cuts through the richness of the sauce.

This is a Sunday dish, or one for a quiet evening when you have some time to spare. It asks for a bit of attention in the kitchen, between frying and simmering, but you end up eating it by the spoonful with bread, with family or friends around the table. Mon Chou walks you through each step so the eggplant stays tender and the sauce turns that deep red color.

The ingredients

4 people

Butcher

  • Lamb shoulder 600 g

Fruits and vegetables

  • Eggplants 3
  • Garlic 5 cloves
  • Onion 1
  • Flat leaf parsley 1 bunch

Pantry

  • Crushed tomatoesoften in the pantry 400 g
  • Wine vinegaroften in the pantry 2 tbsp
  • Cuminoften in the pantry 1 tsp
  • Paprikaoften in the pantry 1 tsp
  • Sweet pepperoften in the pantry 1 tsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Bread 1

Allergens Gluten

The step by step recipe

  1. Cut the eggplant into large cubes, salt them and let them drain, then fry them in oil until golden. 15 min

    Pat them dry before frying, they'll splatter less in the oil.

  2. In a Dutch oven, brown the cubed lamb with the sliced onion and the spices. 12 min

    Sear the meat in small batches so it actually browns instead of steaming.

  3. Add the tomatoes and a glass of water, cover and let simmer until the lamb is tender. 35 min

    The sauce should reduce slightly and turn a deep red color.

  4. Crush the garlic with the vinegar, add it along with the fried eggplant and simmer for a few more minutes. 8 min

    Add the garlic and vinegar at the very end, they keep their sharp, fresh edge that way.

  5. Sprinkle with chopped parsley and serve with bread.

    Mderbel tastes even better reheated the next day.

Our tips to get it right

  • Pick firm eggplants with few seeds, they curl less in the oil and hold their shape better once fried.
  • Drain the fried eggplant well on paper towels before adding it to the sauce, otherwise the dish can turn greasy.
  • If the sauce looks too thin at the end of cooking, let it simmer uncovered a few extra minutes before stirring in the garlic and vinegar.

The variations

  • Swap the lamb for beef stew meat, the flavor is milder but the dish stays just as satisfying.
  • For a vegetarian version, skip the meat and stir in cooked chickpeas near the end of simmering for texture and protein.
  • For a quicker version, use ground lamb instead of cubes, it cuts the meat's cooking time roughly in half.

What to serve it with

  • Bread for scooping up the sauce
  • Plain couscous on the side
  • Fresh tomato and onion salad

Storage

Mderbel keeps 2 to 3 days in the fridge in a sealed container, and it actually tastes better reheated the next day. It freezes well for up to 2 months, minus the bread. Reheat it gently on the stove with a splash of water if the sauce has thickened too much.

Questions about this dish

Why do you fry the eggplant before simmering it?

Frying sets the eggplant's texture so it doesn't fall apart during the 35 minute simmer. Skipping this step leaves you with mushy, broken down eggplant in the sauce.

Can you make mderbel ahead of time?

Yes, and it's actually a good idea, the flavors deepen after a night in the fridge. Just reheat it gently the next day before serving.

What can replace the wine vinegar?

Cider vinegar or a splash of lemon juice both work, since what matters is that sharp note at the end of cooking. Skip balsamic vinegar, it would darken the sauce too much.

Which cut of lamb works best for this stew?

Lamb shoulder is ideal because its marbling keeps it tender through a long simmer. Lamb neck works well too if your butcher carries it.

How long does it take to make a mderbel of eggplant and lamb, with bread?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a mderbel of eggplant and lamb, with bread?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mderbel of eggplant and lamb, with bread cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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