M'derbel (Eggplant and Tomato Braise)

Name: M'derbel (Eggplant and Tomato Braise)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 5 servings
Cuisine: Algeria
Ingredients: 1 lb lamb or beef stew meat, cubed; 2 large eggplants, sliced and salted; 3 tomatoes, grated; 1 onion, chopped; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 tsp paprika; 1/2 tsp cinnamon; Vegetable oil, for frying eggplant; 2 cups water

5 servings20 min prep40 min cookEasy Algeria

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The Story Behind It

The Tale of M'derbel (Eggplant and Tomato Braise)

Story updated September 17, 2026

Specific written history on m'derbel is scarce, but this eggplant-and-tomato braise belongs to the same North African tradition as Morocco's zaalouk, part of a Maghrebi repertoire of slow-cooked vegetable dishes built on ingredients like eggplant, which reached the region by the Middle Ages. In Algeria it's a homestyle dish, simmered until soft and richly spiced.

Ingredients

Scale:· 5 servings

1 lb lamb or beef stew meat, cubed
2 large eggplants, sliced and salted
3 tomatoes, grated
1 onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp paprika
1/2 tsp cinnamon
Vegetable oil, for frying eggplant
2 cups water

Instructions

1Salt eggplant slices and let sit 20 minutes to draw out bitterness, then pat dry and fry in oil until golden; set aside.
2In a pot, brown the meat with onion and garlic.
3Stir in tomato paste, grated tomatoes, paprika, and cinnamon, and cook 5 minutes.
4Add water, cover, and simmer 30 minutes until the meat is tender.
5Layer the fried eggplant into the sauce and simmer 10 more minutes so it absorbs the flavors.
6Season with salt and serve with crusty bread.

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