Tas Kabak, also known as Tas Kebab Eggplant Stew is a hearty and flavorful dish, perfect for cozy nights in.

The combination of tender meat, soft eggplant, and aromatic spices creates a symphony of flavors that makes this dish a true comfort food.


  • 2 large eggplants, peeled and cut into thick slices
  • 500g beef or lamb, cut into chunks
  • 2 large onions, finely chopped
  • 4 cloves of garlic, minced
  • 2 large tomatoes, diced
  • 1/2 cup tomato paste
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1/2 cup water
  • 1/4 cup olive oil
  • Fresh parsley, chopped for garnish


  1. Prep the Eggplants: Start by salting the eggplant slices and letting them sit for about 30 minutes to draw out the bitterness. Rinse the slices and pat them dry.
  2. Brown the Meat: In a large pot, heat a splash of olive oil over medium-high heat. Add the beef or lamb chunks and brown them on all sides. Remove the meat and set it aside.
  3. Sauté the Aromatics: In the same pot, add a bit more oil if needed, and sauté the onions and garlic until they’re soft and golden.
  4. Layer the Ingredients: Return the meat to the pot, and layer the eggplant slices on top. Add the diced tomatoes and sprinkle the turmeric, cinnamon, black pepper, and salt over everything.
  5. Simmer the Stew: Mix the tomato paste with water and pour it over the layered ingredients. Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded beautifully.
  6. Garnish and Serve: Once the stew is ready, give it a gentle stir to combine all the ingredients without breaking the eggplant slices. Garnish with fresh parsley and serve hot with a side of fluffy basmati rice or warm flatbread.

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