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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 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 241 kcal
Course: Main Course , Appetizer
Cuisine: Persian

Ingredients

  • 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
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

    Cup of Yum
  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. 
Topping:
    Cup of Yum
  1. Heat 2 tbsp oil in a pan, saute onion on medium low until soft and golden brown. Transfer them to a plate. Set aside. 
  2. 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. 
  3. Pour the eggplant soup into bowls. Top with more Kashk (Yogurt Whey), sauteed dried mint and caramelized onion. 
  4. Serve Warm. 

Notes

  • You can add a bag (1 lb) of chopped spinach to this recipe. It's optional, but makes it more delicious. 
  • If using dry chickpeas, you need to soak them overnight and cook them in a separate pot for about 30 minutes. Then you can add the fully cooked chickpeas to the soup.
  • You can find Kashk (Yogurt Whey) and dried mint in Persian, Turkish or Middle Eastern Shops. 

Nutrition Information

Calories 241kcal (12%) Carbohydrates 27g (9%) Protein 8g (16%) Fat 12g (18%) Saturated Fat 2g (10%) Sodium 17mg (1%) Potassium 640mg (18%) Fiber 12g (48%) Sugar 7g (14%) Vitamin A 100IU (2%) Vitamin C 8mg (9%) Calcium 51mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 241

% 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.