Easy Cooking Recipe AshE Bademjan Persian Eggplant Soup Delicious Simple

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22 ingredients, 14 steps, cooking Ash-E Bademjan | Persian Eggplant Soup

Good Evening my mother, now you can prepare recipe Ash-E Bademjan | Persian Eggplant Soup with 22 ingredients and 14 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 22 ingredients and 14 stages of easy cooking Ash-E Bademjan | Persian Eggplant Soup.

Ingredients for Ash-E Bademjan | Persian Eggplant Soup

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

If all main ingredients Ash-E Bademjan | Persian Eggplant Soup it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. Saute until well combined.

Add in the remaining vegetable stock.

Stir to combine well.

Bring it up to a simmer.

1. 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.

1. Add in kashk.

Stir to combine well.

Continue cooking for another 10 mins.

Stir occasionally to prevent burning.

1. Taste and adjust for final seasoning with salt and pepper.

Remove from heat.

1. To serve.

In a skillet over medium heat, add oil.

Once oil is heated up, add in onion.

Saute until caramelized.

1. 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.

1. 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.

1. Finish and Enjoy.

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