Smokey Aubergine & Split Pea Stew

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

Gheimeh is traditionally a lamb stew served with fried potatoes or aubergine/eggplant, but I prefer this vegetarian version. Here I have added chargrilled aubergines/eggplants for an extra layer of smokiness. I serve this comforting stew with potato matchsticks rather than chunky fries.


  • 2 tbsp sunflower oil
  • 1 large onion, thinly sliced
  • 250 g/


  1. Heat the sunflower oil in a large, shallow saucepan over a medium– low heat. Add the onion and fry until light golden.
  2. Rinse the split peas and add them to the pan with the advieh, garlic and tomato. Cover with about 1 l/35