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Persian Eggplant Soup - Ash-e Bademjan

Shadi HasanzadeNemati
  • 70 minutes
  • Serves 6

INGREDIENTS

4

Chinese Eggplants (Peeled and cut into 1" chunks)

2 tbsp

Vegetable or Olive Oil

1

Large White Onion (Diced)

4

Garlic Cloves (Minced)

1 tsp

Turmeric

1 can

Chickpeas (Drained)

3/4 cup

Green Lentils

4 cups

Water

1/2 cup

Kashk - Yogurt Whey

3 tbsp

Vegetable or Olive Oil (Divided)

1

Onion (Thinly Sliced)

2 tbsp

Dried Mint

1/2 tsp

Turmeric

1/2 cup

Kashk- Yogurt Whey