Mderbel Eggplant 🍆 with Tomato Sauce

Name: Mderbel Eggplant 🍆 with Tomato Sauce
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 eggplant; 1 tomato; Sunflower oil; 1 piece lamb neck or other meat; 3 cloves garlic; 1-2 tablespoons tomato paste (15–30 grams); Salt and pepper; 1/2 teaspoon caraway; 1 teaspoon paprika; 1 teaspoon chili paste or derssa if you have it (use according to your spice preference); Parsley; 1 egg

Iméno @mes_moments_de_mams

Mderbel with eggplant or zucchini is an Algerian dish. It's a type of meat and chickpea stew topped with slices of fried eggplant or zucchini. Depending on the region of Algeria, mderbel is made with different sauces. In Algiers, for example, it can be made with a white sauce using only salt, pepper, and cinnamon as spices.

Iméno @mes_moments_de_mams

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Ingredients

Serves 1 serving

1eggplant
1tomato
Sunflower oil
1 piecelamb neck or other meat
3 clovesgarlic
1-2 tablespoonstomato paste (15–30 grams)
Salt and pepper
1/2 teaspooncaraway
1 teaspoonpaprika
1 teaspoonchili paste or derssa if you have it (use according to your spice preference)
Parsley
1egg

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Steps

1

In a small Dutch oven or pot, add the meat with 3 tablespoons of oil. Add a little chili paste, grated garlic cloves, and the spices with a splash of water to keep the garlic from burning.
2

Add enough water to cover the meat and let it cook.
3

Meanwhile, slice the eggplant into rounds. Lightly salt them and fry in oil. Place on paper towels to drain excess oil.
4

Once the meat is cooked and the liquid has reduced, if needed, add a bit of tomato paste and let it simmer. Taste and adjust salt and spices as needed. Then add tomato slices and let simmer briefly.
5

Arrange the eggplant slices around the meat. Crack the egg into a bowl and beat lightly. Pour over the eggplant. Cover and cook to your desired doneness—cook longer if you like the egg set, or less if you prefer it a bit soft.
6

Sprinkle with chopped parsley and serve. Enjoy!