Eggplant Soup Recipe
Eggplant Soup is a very rich and comforting meal recipe. If you are a fan of eggplant like me, you have to try this eggplant soup recipe. This soup gets its flavour from the eggplants, fried mint and Persian whey. I learnt this soup recipe from Persian Come Dine With Me show (befarmaeed sham) and they called this eggplant soup Ashe Bademjan Malayeri.
Yield: Serves 6
- 3 large eggplants, about 1.5 kg
- 1 cup lentils, picked over to remove any stones
- 1 cup chickpeas, picked over to remove any stones
- 300 g stewing beef, cut into 1 1/2-inch pieces
- 1/2 cup dried mint
- 2 large onions, chopped
- 5 garlic cloves, finely chopped
- 1 cup Persian whey (Kashk), you can find it at any Iranian store
- turmeric powder
- vegetable oil
- salt & pepper to taste
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 2 cups warm 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. Shred into small pieces 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, 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.
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