Syrian Eggplant Stew (Kawaj)

Eggplant stew is a popular vegetarian dish in Syria and the Levant area, Lebanon, Jordan and Palestine.

It is called kawaj in Syria; it is simple to cook Chunks of eggplants, potatoes, and tomatoes are cooked until become tender. It’s full of flavor and color and it is served as a main dish.

Eggplant stew is a very rich in benefits because it contains all nutrients.




2 large eggplants, peeled and cut in 1½-inch pieces

4 potatoes, peeled and cut in 1-inch pieces

1 medium onion coarsely grated

½ cup vegetable oil or olive oil

1 teaspoon sweet paprika

1 teaspoon black pepper

2 teaspoons salt

½ cup coarsely chopped parsley leaves and tender stems

3 medium tomatoes, peeled, coarsely chopped

Parsley leaves for garnish



1- Heat the oil in a large saucepan on medium-high. Cook the onion for 1 minute, or until fragrant. Layer potatoes on top, followed by a layer of eggplant. Sprinkle with paprika, pepper and 2 teaspoons of the salt, then the chopped parsley. Do not stir. Cover and cook for 5 minutes.

2- Place the tomatoes on top and sprinkle with the remaining 1 teaspoon salt. Cover and cook for 5 minutes more, until tomatoes begin to soften.

3- Stir contents of pan, cover and cook for 15 minutes, until the vegetables become tender, and the sauce has thickened.

4- Top with parsley and serve.


Lara Khouli