Eggplant Soup from Cooking and Cooking
Yield: Serves 6

Soak the chickpeas and lentil in water over night (about 10-15 hours), changing the water couple of times. Then drain and set aside.

In a frying pan, heat 2 tablespoons oil over medium heat. Add the dried mint and saute until fragrant, about 3 minutes. Set aside.

In a frying pan, heat 2 tablespoons oil over medium heat. Add half of the chopped onions and fry until golden brown. Then add the garlic and fry for 1 minute. Set onion-garlic aside.

Heat 2 tablespoons oil in a pot over medium heat. Add the rest of chopped onions and saute until lightly golden. Increase heat to medium-high; add the beef and saute until brown. Reduce heat to medium and add 1/2 teaspoon turmeric and stir.

Add 3 cups hot water. Cover the pot and bring to a boil. Simmer over medium heat for 30-35 minutes. Add salt and pepper, and cook covered until beef is cooked completely.

Take out the beef and shred into small pieces. Return the shredded beef into liquid and set aside.

Meanwhile peel the eggplants and cut them into 1-inch cubes.

Heat 7 tablespoons oil in a large non-stick skillet over medium-low heat. Add the eggplants and fry until completely cooked through (add more oil, if needed).

Add 1/2 teaspoon turmeric, salt and pepper. Then mash the eggplants well with a fork or a potato masher.

Place chickpeas and lentils in a large pot. Add 8 cups water. Cover the pot and simmer over medium heat until completely cooked. Then add the shredded beef (and liquid), mashed eggplants and onion-garlic to the pot.

Cover the pot and cook over medium heat for 30 minutes (add more hot water, if needed). Add the Persian whey (Kashk) and 2 tablespoons of the fried mint. Cook covered for 45 minutes and until desired thickness.

Adjust seasoning and garnish the eggplant soup with remaining fried mints and serve.