Persian Eggplant Soup - Ash-e Bademjan

Name: Persian Eggplant Soup - Ash-e Bademjan
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6, 6 servings
Cuisine: middle_eastern
Ingredients: 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

Nutrition Facts

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A warming Persian eggplant soup with chickpeas, lentils, and aromatic spices like turmeric. Topped with cool yogurt and fresh mint for balance and depth.

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Nutrition & ingredients

Ingredients

6 SERVINGS

4Chinese Eggplants — peeled, cut into 1-inch chunks
2 tbspOlive Oil — or vegetable oil
1large White Onion — diced
4Garlic Cloves — minced
1 tspTurmeric
1 canChickpeas — drained
¾ cupGreen Lentils
4–6 cupsWater
½ cupKashk - Yogurt Whey
3 tbspOlive Oil
1Onion — thinly sliced
2 tbspDried Mint
½ tspTurmeric
½ cupKashk- Yogurt Whey

Quantities update with the servings stepper.

Method

1h 10m total

Read the method on Unicorns in the KitchenShadi Hasanzadenemati’s original page

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mainmiddle easternsoupbeansgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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Nutrition Facts

Nutrition needs review

We couldn’t finish calculating nutrition after several attempts. Your recipe is saved and ready to cook.

Nutrition is estimated by Chive from the ingredients above, per serving.

Vitamins & minerals

Potassium: 1148mg
Calcium: 130mg
Iron: 4mg

Estimated from ingredients; USDA coverage varies by food.

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Recipe nutrition is shown as published or estimated from ingredients. Chive provides general information, not medical advice. For medical conditions, follow your doctor or registered dietitian.

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