Go Back
+ servings
Persian eggplant soup
Print Recipe
4.80 from 30 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 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: Persian
Servings: 6 servings
Calories: 241kcal

Ingredients

  • 4 Chinese Eggplants Peeled and cut into 1" chunks
  • 2 tablespoon Olive Oil or vegetable oil
  • 1 large White Onion Diced
  • 4 Garlic Cloves Minced
  • 1 teaspoon Turmeric
  • 1 can Chickpeas Drained
  • ¾ cup Green Lentils
  • 4-6 cups Water
  • ½ cup Kashk - Yogurt Whey

Topping:

  • 3 tablespoon Olive Oil Divided
  • 1 Onion Thinly Sliced
  • 2 tbsp Dried Mint
  • ½ tsp Turmeric
  • ½ cup Kashk- Yogurt Whey

Instructions

  • 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. 

Topping:

  • Heat 2 tablespoon 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. 

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

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