Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.8 (30)
Persian Eggplant Soup - Ash-e Bademjan
NUTRITION · PER SERVING70M COOK
CAL 12%·PRO 16%
CARBS 27G44% OF CAL
9G FIBER10G SUGAR8G OTHER
FAT 13G47% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming Persian eggplant soup with chickpeas, lentils, and aromatic spices like turmeric. Topped with cool yogurt and fresh mint for balance and depth.
mainmiddle easternsoupbeansgluten freevegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 70M
CAL 12%·PRO 16%
CARBS 27G44% OF CAL
9G FIBER10G SUGAR8G OTHER
FAT 13G47% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 136mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 221mg
- Calcium
- 112mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 136MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.