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Ingredient
Ash-E Bademjan | Persian Eggplant Soup
Introduce
Chef :
Daniel LimAsh-E Bademjan | Persian Eggplant Soup
Maybe it is just me but, I love Indian, Middle-Eastern and Persian cuisines. Just a notch lower than Italian (pizza of cos!). I am always drawn in by the wonderful combination of spices and herbs. The great thing is most of the dishes are cooked in a pot or a skillet and most of the ingredients are commonly used in any kitchen.
Ingredient
1 Cup
Whole Milk Yogurt,
Pinch
Sea Salt,
1 TBSP
Fresh Lemon Juice,
3 TBSP
Olive Oil,
4 Cloves
Garlic Finely Minced,
1/2 TSP
Turmeric Powder,
5 Cups
Vegetable Stock,
3/4 Cup
Green Lentils,
Pinch
Black Pepper,
2 TBSP
Fresh Mint Coarsely Chopped,
Cooking instructions
* Step 1
Pls visit: https://www.fatdough.sg/single-post/2018/12/10/Barbari for the barbari recipe.
* Step 2
Prepare the kashk.
* Step 3
Remove from heat.
* Step 4
Prepare the soup.
* Step 5
After 30 mins, you can see some liquid has been drew out from the eggplants.
* Step 6
Once oil start to heat up, add in onion.
* Step 7
Saute until aromatic and well combined.
* Step 8
Saute until well combined.
* Step 9
Bring the heat down to low.
* Step 10
Add in kashk.
* Step 11
Taste and adjust for final seasoning with salt and pepper.
* Step 12
To serve.
* Step 13
It should take 15 to 20 mins.
* Step 14
Remove from heat and set aside.
Note: if there is a photo you can click to enlarge it
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