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Receta Eggplant and Peas Stew
by John Spottiswood

Eggplant and Peas Stew

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!

Calificación: 4.6/5
Avg. 4.6/5 5 votos
Tiempo de Prep: Armenia Armenian
Tiempo para Cocinar: Raciónes: 8

Wine and Drink Pairings: Cabernet sauvignon

Ingredientes

  • 2 large yellow onions, diced
  • 8 cloves garlic smashed and chopped
  • 1" ginger root minced
  • 1/2 tsp Kalonji (aka black cumin seeds, can substitute caraway seeds)
  • 1/4 tsp ground cumin
  • 1/2 tsp allspice
  • 1/2 tsp salt and pepper (each)
  • 1/2 tsp cayenne pepper
  • 1 large eggplant cubed (1/2-1")
  • 14.5 oz can chickpeas, drained (garbanzo beans)
  • 1 cup green peas (fresh or frozen thawed)
  • 16 oz tomato Sauce
  • 16 oz can stewed tomatoes
  • 1/4 cup olive oil

Direcciones

  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