Persian Eggplant Soup - Ash-e Bademjan
Persian eggplant soup is a delicious Persian recipe that's very simple to make. This easy Persian soup is vegetarian and gluten free.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Chinese Eggplants (Peeled and cut into 1" chunks)
- 2 tbsp Olive Oil (or vegetable oil)
- 1 large White Onion (Diced)
- 4 Garlic Cloves (Minced)
- 1 tsp Turmeric
- 1 can Chickpeas (Drained)
- 3/4 cup Green Lentils
- 4-6 cups Water
- 1/2 cup Kashk - Yogurt Whey
- 3 tbsp Olive Oil (Divided)
- 1 Onion (Thinly Sliced)
- 2 tbsp Dried Mint
- 1/2 tsp Turmeric
- 1/2 cup Kashk- Yogurt Whey
Instructions
- 1
Sprinkle salt over the eggplant chunks and place them in a colander. Place the colander on a large bowl and let the eggplants sit for 20 minutes until they start releasing water. Place the eggplants on a kitchen towel and dry them with another kitchen towel. Set aside.
- 2
Place a heavy bottom pot over medium heat. Pour vegetable or olive oil into the pot and heat.
- 3
Saute onion until golden. Add in garlic and saute for a minute.
- 4
Add in the eggplants and turmeric. Saute for 5 minutes.
- 5
Add in the lentils and stir.
- 6
Add in water and turn the heat to high. Bring the Soup to boil.
- 7
Turn the heat to medium low. Add in chickpeas and cook until the eggplants and lentils are fully cooked.
- 8
Stir in Kashk (Yogurt Whey). Cook for 10 more minutes.
- 9
Topping:
- 10
Heat 2 tbsp oil in a pan, saute onion on medium low until soft and golden brown. Transfer them to a plate. Set aside.
- 11
Heat the remaining oil in the same pan. Once hot, add in dried mint and turmeric. Stir and cook for two minutes. Turn the heat off.
- 12
Pour the eggplant soup into bowls. Top with more Kashk (Yogurt Whey), sauteed dried mint and caramelized onion.
- 13
Serve Warm.