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Persian Eggplant Soup recipe, you may want to read this short interesting healthy tips about In The Following Paragraphs We’re Going To Be Taking A Look At The Lots Of Benefits Of Coconut Oil.

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We hope you got benefit from reading it, now let’s go back to ash-e bademjan | persian eggplant soup recipe. persian eggplant soup you only need 22 ingredients and 14 steps. Here is how you achieve it.

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

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