Persian Eggplant Soup Ash-e Bademjan -Tasting Trazza With Roberto Episode 14
Here in episode 14 Roberto shows us how to make Persian Eggplant Soup Ash-e Bademjan using Trazza Foods Baba Ghanooj.
To watch this video simply hit the play button in the center of the image below
Persian Eggplant Soup Ash-e Bademjan Recipe
Here is the recipe featured in this video:
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
One 10 oz. container of Trazza’s Baba Ghanooj
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
Sprinkle salt over the eggplant chunks and place them in a colander. Place the colander on a large bowl and let the eggplants sit for 20 minutes until they start releasing water. Place the eggplants on a kitchen towel and dry them with another kitchen towel. Set aside.
Place a heavy bottom pot over medium heat. Pour vegetable or olive oil into the pot and heat.
Sauté onion until golden. Add in garlic and sauté for a minute.
Add in the eggplants and turmeric. Sauté for 5 minutes.
Add in the lentils and stir.
Add in water and turn the heat to high. Bring the Soup to boil.
Turn the heat to medium low. Add in chickpeas and container of Trazza Baba Ghanooj and cook until the eggplants and lentils are fully cooked.
Stir in Kashk (Yogurt Whey). Cook for 10 more minutes.
Heat 2 tablespoon oil in a pan, sauté onion on medium low until soft and golden brown. Transfer them to a plate. Set aside.
Heat the remaining oil in the same pan. Once hot, add in dried mint and turmeric. Stir and cook for two minutes. Turn the heat off.
Pour the eggplant soup into bowls. Top with more Kashk (Yogurt Whey), sauteed dried mint and caramelized onion.
Serve warm and enjoy!
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