Eggplant and Chicken Stew

Eggplant and Chicken Stew 

A middle eastern stew with no tomatoes, that is delicious and really cheap to make. This is a recipe inspired from a Syrian stew made with eggplants and minced meat.
This Eggplant and Chicken stew can serve 4 to 6 hungry people. 


  • 4 medium eggplants 
  • 2 medium onions, chopped 
  • 4 tbsps. olive oil 
  • 3 garlic gloves, minced 
  • Salt & pepper 
  • 1 tbsps. sweet paprika  
  • 1 vegetable stock cube 
  • 150 gr chicken, cut into pieces
  • 1 – 2 glasses of water (explained below) 


  1. Chop the onions, garlic and cut the eggplants in cubes.  
  2. Then cut the chicken into small cubes as well.  
  3. In a large saucepan add the olive oil and sauté the onions in high heat. 
  4. Add the garlic after a few minutes and sauté until onions are golden brown.  
  5. Add the chicken and cook well. In this step you might need to add a bit more olive oil.  
  6. When the chicken is nearly cooked add the sweet paprika.  
  7. Add the chopped eggplants and water.
  8. Since the eggplants will cook down you have to be careful not to add lots of water, the water that is added has to be a bit more than half of the cooked food. 
  9. Sprinkle the stock cube over the food and add salt and pepper.  
  10. Cover your saucepan and let it cook for about 10 minutes in medium-high heat.  
  11. After the time has passed uncover to check the eggplants and stir carefully.  
  12. Cover and cook for another 8-10.  
  13. Serve with naan or Arabic bread.  
Print Friendly
Recommended Posts

Leave a Comment