Persian Eggplant Soup - Ash-e Bademjan
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
241 kcal
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Course
Main Course, Appetizer
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Cuisine
Persian
Persian Eggplant Soup - Ash-e Bademjan
Description
This traditional Persian soup starts by salting and drying peeled eggplant to remove excess moisture, which helps maintain texture and avoid bitterness. Onions and garlic are sautéed until golden before adding the eggplants and turmeric, which add earthy warmth and color.
Green lentils and chickpeas provide protein and body, while water creates the soup base. Once cooked, kashk (fermented yogurt whey) is stirred in for a creamy, tangy element. The soup is simmered to allow flavors to meld, resulting in a smooth, thick texture with chunks of tender eggplant.
The topping is made by sautéing sliced onions in olive oil until soft and golden, then cooking dried mint and turmeric in the oil to release aroma and flavor. This mixture, along with extra kashk, is added on top of each serving to introduce brightness and a pleasing herbal finish.
Optional spinach can be added for color and nutrition. The recipe notes suggest sourcing kashk and dried mint at Persian or Middle Eastern markets. If using dried chickpeas, soak overnight and pre-cook before adding to the soup to ensure tenderness.
Ingredients
- 4 eggplant Peeled and cut into 1" chunks, Chinese variety
- 2 tbsp olive oil or vegetable oil
- 1 large white onion Diced
- 4 garlic Minced, cloves
- 1 tsp Turmeric
- 1 can chickpeas Drained
- 3/4 cup green lentils
- 4-6 cups water
- 1/2 cup kashk yogurt whey
Topping:
- 3 tbsp olive oil Divided
- 1 onion Thinly Sliced
- 2 tbsp dried mint
- 1/2 tsp Turmeric
- 1/2 cup kashk yogurt whey
Instructions
- 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.
- Place a heavy bottom pot over medium heat. Pour vegetable or olive oil into the pot and heat.
- Saute onion until golden. Add in garlic and saute for a minute.
- Add in the eggplants and turmeric. Saute for 5 minutes.
- Add in the lentils and stir.
- Add in water and turn the heat to high. Bring the Soup to boil.
- Turn the heat to medium low. Add in chickpeas and cook until the eggplants and lentils are fully cooked.
- Stir in Kashk (Yogurt Whey). Cook for 10 more minutes.
Topping:
- Heat 2 tbsp oil in a pan, saute onion on medium low until soft and golden brown. Transfer them to a plate. Set aside.
- 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.
- Pour the eggplant soup into bowls. Top with more Kashk (Yogurt Whey), sauteed dried mint and caramelized onion.
- Serve Warm.
Notes
- Adding 1 lb of chopped spinach is optional and enhances the soup’s flavor and nutrition.
- If using dry chickpeas, soak overnight and cook separately for about 30 minutes before adding to the soup.
- Kashk (yogurt whey) and dried mint can often be found in Persian, Turkish, or Middle Eastern grocery stores.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Sodium | 17mg | 1% |
| Potassium | 640mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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