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4.34 from 6 votes

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 Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Appetizer, Main Course
Cuisine: Persian
Servings: 6 servings
Calories: 241kcal
Author: Shadi HasanzadeNemati


  • 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


  • 3 tbsp Olive Oil Divided
  • 1 Onion Thinly Sliced
  • 2 tbsp Dried Mint
  • 1/2 tsp Turmeric
  • 1/2 cup Kashk- Yogurt Whey


  • 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. 


  • 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. 


  • 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, soak them in water over night and add them with the lentils. Cooking time may increase. 
  • You can find Kashk (Yogurt Whey) and dried mint in Persian, Turkish or Middle Eastern Shops. 


Calories: 241kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 17mg | Potassium: 640mg | Fiber: 12g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 3mg