Mfarakeh (Syrian Eggplant & Tomato Stew)
A fragrant, home‑cooked Syrian stew of tender eggplant, sweet tomatoes and aromatic spices, served warm with crusty bread or rice.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
-
Step 2 of 5
Add the garlic, cumin, cinnamon and paprika, stirring for 1 minute until fragrant.
-
Step 3 of 5
Stir in the eggplant cubes and cook, stirring occasionally, for 8‑10 minutes until they begin to soften and take on colour.
-
Step 4 of 5
Pour in the crushed tomatoes and water, bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 15‑20 minutes until the eggplant is completely tender and the sauce thickens.
-
Step 5 of 5
Season with salt and pepper, sprinkle with chopped parsley and serve immediately with warm flatbread or steamed rice.
Notes from the kitchen
If fresh eggplants are unavailable, use frozen diced eggplant; thaw before cooking. The stew keeps well refrigerated for up to 3 days and reheats gently on the stovetop.
Liked this recipe? Get one like it every week.
New recipes, seasonal ideas and kitchen tips in one short e-mail a week.
Reviews
No reviews yet. Be the first to tell us how it went.
