Ash-e Bademjan آشبادمجان
6 serving
This thick Persian soup, usually served hot. {Editor's note: Determine weight of eggplant and don't specify Chinese eggplants. Refine salt quantity.} It is typically served topped with kashk, or a kashk-based sauce.
Ingredients
Instructions
Instructions
Prepare Eggplant
25 minutes1.
Place eggplants in a colander and sprinkle with salt. Let sit until they begin releasing water, 20 minutes. Transfer from colander and towel dry.
Prepare Base
8 minutes2.
Heat the oil in a heavy pot over medium heat. Saute the onions until golden.
3.
Add the garlic and saute briefly.
4.
Add the eggplant and turmeric. Saute briefly. {Editor's note: to what end?}
Stir in the lentils and water and bring to a boil. Reduce to a simmer, add chickpeas, and cook until eggplant and lentils are fully cooked. Add additional water as needed if drying out.
6.
Stir in kashk and continue simmering.
Adjust salt and serve, topped with additional kashk.