Recipe of Favorite Ash-E Bademjan | Persian Eggplant Soup
Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, Recipe of Ultimate Ash-E Bademjan | Persian Eggplant Soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Ash-E Bademjan | Persian Eggplant Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ash-E Bademjan | Persian Eggplant Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to 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.
Maybe it is just me but, I love Indian, Middle-Eastern and Persian cuisines. Just a notch lower than Italian (pizza of cos!). I am always drawn in by the wonderful combination of spices and herbs. The great thing is most of the dishes are cooked in a pot or a skillet and most of the ingredients are commonly used in any kitchen.
I dare not say that this recipe is 100% authentic; I had researched all over the internet for some Persian recipes and somehow or rather, I took bits and pieces to combine into this soup. Persian cuisine isn't new, it is just not-well-known.
I can't find any fresh Kashk or yogurt whey in the place I reside, so I decided to make 1 from scratch. This is a quick and simple way. Please get your hands on whole milk or full fat yogurt. Greek style or low fat will not work. Without much further ado, let's get started with the recipe.
Ingredients and spices that need to be Take to make Ash-E Bademjan | Persian Eggplant Soup:
- Yogurt Whey / Kashk:
- 1 Cup Whole Milk Yogurt,
- 1 TSP Sea Salt,
- 1 TBSP Fresh Lemon Juice,
- Soup:
- 4 Eggplant Peeled,
- 2 TBSP Olive Oil,
- 1 Yellow Onion Finely Minced,
- 4 Cloves Garlic Finely Minced,
- 1 TSP Turmeric Powder,
- 5 Cups Vegetable Stock,
- 3/4 Cup Green Lentils,
- Chickpeas Drained, 1 Can / 440g
- Pinch Sea Salt,
- Pinch Black Pepper,
- To Serve:
- 3 TBSP Olive Oil,
- 1 Yellow Onion Finely Sliced,
- 2 TBSP Fresh Mint Coarsely Chopped,
- 1/2 TSP Turmeric Powder,
- Whole Milk Yogurt, For Serving
- Barbari, For Serving
Instructions to make Ash-E Bademjan | Persian Eggplant Soup
- Pls visit: https://www.fatdough.sg/single-post/2018/12/10/Barbari for the barbari recipe.
- 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.* - 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. - 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. - 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. - 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. - 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.* - Saute until well combined.
Add in the remaining vegetable stock.
Stir to combine well.
Bring it up to a simmer. - 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.* - Add in kashk.
Stir to combine well.
Continue cooking for another 10 mins.
*Stir occasionally to prevent burning.* - Taste and adjust for final seasoning with salt and pepper.
Remove from heat. - To serve.
In a skillet over medium heat, add oil.
Once oil is heated up, add in onion.
Saute until caramelized. - 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. - 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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