Entree, lamb, Recipes, Stew, Vegetables

Lamb Stew with Eggplant, Tomato and Parsley

The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix.

However, by the time I cooked the stew, and kept it overnight in the fridge to enhanced its flavors, the weather changed again to hot, and by then the idea of serving a lamb stew, even a fairly light one as it was, was not too appealing, and definitely less so with any heavy side dishes, such as potatoes or rice.

Instead of the above, I decided to serve the stew warm, as a tasty sandwich filler, as shown here. The crusty fresh baguette was first filled with the smothered eggplants, tomatoes and onions, and topped with a warm piece of braised lamb meat. Served with a fresh green salad on the side, it was a very satisfying summer lunch. Try it and enjoy.


Makes: 4-6

Prep time: 20 minutes

Cooking time: 30 minutes

Braising time: 2 hours



1 large onion, cut into medium cubes

2 Tbs olive oil

1 Tbs salt

1 tsp freshly ground four peppers mix

2 medium eggplants, skin on, cut into medium cubes

1.1 lbs (500 grams) lamb shoulder chops

2 large ripe tomatoes, skin on, cut into medium cubes

1 bunch parsley stems removed, roughly chopped

1 cup beef or vegetable stock

½ cup fruity white wine

2 tsp honey

For serving:

Fresh crusty baguette


  1. In a wide pot, mix the onion, 1 Tbs olive oil and some of the salt and pepper. Place over medium-high heat and sauté for 1-2 minutes, until the onion softens. Add the eggplants, mix and sauté for 2-3 minutes, mixing gently.
  2. Using a spatula, move the onion-eggplant mix to one side of the pot. Add the remaining 1 Tbs olive oil to the empty side, and add the lamb. Season with more of the salt and pepper, and fry on both sides, until it starts to brown.
  3. Add the tomatoes, parsley, stock, wine and honey. Mix gently, cover the pot and bring to a boil. Lower the heat to medium and cook for 20 minutes. Taste and adjust seasoning.
  4. Preheat the oven to 350F (175C). Place the covered pot in the oven and braise for 30 minutes. Lower the oven temperature to 200F (95C). Braise for 1½ hours. Uncover the pot and braise for 30 minutes longer. The stew is ready to be served at this point, but will taste better after a night in the fridge. Reheat gently and serve warm, as is, or as a sandwich, as shown in the photos.

32 thoughts on “Lamb Stew with Eggplant, Tomato and Parsley”

    1. It’s really totally crazy weather, and so confusing! I’m also a big lamb fan, but there was no way I’d serve this stew hot. The sandwich option was a great save, and I’m sure I’ll be using this “trick” again. 🙂


  1. I like the stew and I really like how you adapted a meal to suit the changing weather. It reminds me of making a big batch of chili on cold day, only to use it a few days later to top chili dogs, grilled outdoors.

    Liked by 2 people

  2. Your sandwich certainly does look tempting and sounds delicious. I like your idea of going from stew to sandwich but I would have enjoyed the stew as well. Living in Florida, where it is warm most all the time, you learn to eat certain dishes no matter the temperature outside. 😊

    Liked by 1 person

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