Eggplant and Peas Stew Recipe

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5 votes | 3961 views

This recipe was invented by my good friend Brian Bedrosian. He recommends that you "Should drink red wine while cooking and eating for best results." I haven't tried this one yet...but every other Armenian concoction I've tasted of Brian's has been outstanding!

Prep time:
Cook time:
Servings: 8


Cost per serving $1.11 view details


  1. Sauté onions, garlic, ginger until onions are translucent
  2. Add Eggplant and sauté until partly browned
  3. Add spices, mix
  4. Add remaining ingredients, bring to boil, simmer for 30 mins (or more)
  5. Add water as desired
  6. Serve over brown, brown basmati or white basmati rice


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Nutrition Facts

Amount Per Serving %DV
Serving Size 313g
Recipe makes 8 servings
Calories 200  
Calories from Fat 69 35%
Total Fat 7.88g 10%
Saturated Fat 1.09g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 750mg 31%
Potassium 698mg 20%
Total Carbs 29.55g 8%
Dietary Fiber 7.9g 26%
Sugars 8.59g 6%
Protein 5.86g 9%
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  • Jan Geren
    Looks and sounds so yummy-will try this definitely! I am a vegan
    I've cooked/tasted this recipe!
    • laurel lee
      I got to eat it... and I feel so lucky. All present for this delectable dish (all four kids and all four adults) had seconds, a few of us had thirds. So full of rich, sweet, smooth, spicey goodness.
      I've cooked/tasted this recipe!
      • Miriam Kresh
        The combination of eggplant with onions and tomatoes is classic, but the Armenian variation adding green peas and black cumin sounds very good.


        • Janet Machowicz
          January 12, 2010
          This looks and sounds amazing, can't wait to try it!

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