Easiest Way to Make Perfect Ash-E Bademjan | Persian Eggplant Soup

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ash-e bademjan | persian eggplant soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Ash-E Bademjan

To get started with this particular recipe, we must first prepare a few ingredients. You can have ash-e bademjan | persian eggplant soup using 22 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Ash-E Bademjan | Persian Eggplant Soup:

1. Make ready Yogurt Whey / Kashk:
2. Get Whole Milk Yogurt,
3. Get Sea Salt,
4. Take Fresh Lemon Juice,
5. Get Soup:
6. Take Eggplant Peeled,
7. Make ready Olive Oil,
8. Prepare Yellow Onion Finely Minced,
9. Get Garlic Finely Minced,
10. Take Turmeric Powder,
11. Prepare Vegetable Stock,
12. Prepare Green Lentils,
13. Take Chickpeas Drained, 1 Can / 440g
14. Get Sea Salt,
15. Prepare Black Pepper,
16. Make ready To Serve:
17. Make ready Olive Oil,
18. Prepare Yellow Onion Finely Sliced,
19. Prepare Fresh Mint Coarsely Chopped,
20. Get Turmeric Powder,
21. Make ready Whole Milk Yogurt, For Serving
22. Get Barbari, For Serving

Steps to make Ash-E Bademjan | Persian Eggplant Soup:

1. Pls visit: https://www.fatdough.sg/single-post/2018/12/10/Barbari for the barbari recipe.
2. Prepare the kashk. - - In a sauce pot over medium heat, add yogurt, salt and lemon juice. - - Stir until well combine. - - Bring it up to a boil. - - You can see that the whey starts to separate from the milk solids.
3. Remove from heat. - - Transfer into a strainer lined with cheesecloth over a bowl. - - Set aside until all the whey has been drained for about 20 to 30 mins. - - Discard the whey. - - Transfer the kashk into a bowl and set aside until ready to use.
4. Prepare the soup. - - Coarsely slice the eggplants into slices. - - Lightly coat the eggplant slices with salt. - - Line them on a wire cooling rack to drain out any liquid. - - Set aside for 30 mins.
5. After 30 mins, you can see some liquid has been drew out from the eggplants. - - Pat the eggplant slices dry with kitchen paper. - - Coarsely dice the eggplant and set aside. - - In a sauce pot over medium heat, add oil.
6. Once oil start to heat up, add in onion. - - Season with salt and pepper. - - Saute until caramelized. It should take about 15 to 20 mins. - - Add in garlic and turmeric.
7. Saute until aromatic and well combined. - - Deglaze sauce pot with 1 cup of vegetable stock. - - Add in lentils, chickpeas and eggplants. - - If you're using dried chickpeas, soak them overnight in water.
8. Saute until well combined. - - Add in the remaining vegetable stock. - - Stir to combine well. - - Bring it up to a simmer.
9. Bring the heat down to low. - - Cover and cook for about 20 to 30 mins or until the eggplants are soft, lentils and chickpeas are puffy + tender. - - Stir occasionally to prevent burning.
10. Add in kashk. - - Stir to combine well. - - Continue cooking for another 10 mins. - - Stir occasionally to prevent burning.
11. Taste and adjust for final seasoning with salt and pepper. - - Remove from heat.
12. To serve. - - In a skillet over medium heat, add oil. - - Once oil is heated up, add in onion. - - Saute until caramelized.
13. It should take 15 to 20 mins. - - Remove from heat and set aside. - - In the same skillet, add mint and turmeric. - - Saute until well combine and aromatic.
14. Remove from heat and set aside. - - Ladle the soup into serving bowl. - - Garnish with caramelized onion and sauted mint. - - Drizzle yogurt over the top. - - Serve with barbari.

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