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The ingredients needed to make Ash-E Bademjan | Persian Eggplant Soup:

1. Take Yogurt Whey / Kashk:
2. Provide 1 Cup Whole Milk Yogurt,
3. Get 1 TSP Sea Salt,
4. Use 1 TBSP Fresh Lemon Juice,
5. Use Soup:
6. Prepare 4 Eggplant Peeled,
7. Use 2 TBSP Olive Oil,
8. Take 1 Yellow Onion Finely Minced,
9. You need 4 Cloves Garlic Finely Minced,
10. Use 1 TSP Turmeric Powder,
11. Use 5 Cups Vegetable Stock,
12. Get 3/4 Cup Green Lentils,
13. Get Chickpeas Drained, 1 Can / 440g
14. Prepare Pinch Sea Salt,
15. You need Pinch Black Pepper,
16. Get To Serve:
17. Take 3 TBSP Olive Oil,
18. Prepare 1 Yellow Onion Finely Sliced,
19. Use 2 TBSP Fresh Mint Coarsely Chopped,
20. Provide 1/2 TSP Turmeric Powder,
21. Use Whole Milk Yogurt, For Serving
22. Provide Barbari, For Serving

Steps to make Ash-E Bademjan | Persian Eggplant Soup:

1. Pls visit: https://www.fatdough.sg/single-post/2018/12/10/Barbari for the barbari recipe.
2. Prepare the kashk. - - In a sauce pot over medium heat, add yogurt, salt and lemon juice. - - Stir until well combine. - - Bring it up to a boil. - - You can see that the whey starts to separate from the milk solids.
3. Remove from heat. - - Transfer into a strainer lined with cheesecloth over a bowl. - - Set aside until all the whey has been drained for about 20 to 30 mins. - - Discard the whey. - - Transfer the kashk into a bowl and set aside until ready to use.
4. Prepare the soup. - - Coarsely slice the eggplants into slices. - - Lightly coat the eggplant slices with salt. - - Line them on a wire cooling rack to drain out any liquid. - - Set aside for 30 mins.
5. After 30 mins, you can see some liquid has been drew out from the eggplants. - - Pat the eggplant slices dry with kitchen paper. - - Coarsely dice the eggplant and set aside. - - In a sauce pot over medium heat, add oil.
6. Once oil start to heat up, add in onion. - - Season with salt and pepper. - - Saute until caramelized. It should take about 15 to 20 mins. - - Add in garlic and turmeric.
7. Saute until aromatic and well combined. - - Deglaze sauce pot with 1 cup of vegetable stock. - - Add in lentils, chickpeas and eggplants. - - If you're using dried chickpeas, soak them overnight in water.
8. Saute until well combined. - - Add in the remaining vegetable stock. - - Stir to combine well. - - Bring it up to a simmer.
9. Bring the heat down to low. - - Cover and cook for about 20 to 30 mins or until the eggplants are soft, lentils and chickpeas are puffy + tender. - - Stir occasionally to prevent burning.
10. Add in kashk. - - Stir to combine well. - - Continue cooking for another 10 mins. - - Stir occasionally to prevent burning.
11. Taste and adjust for final seasoning with salt and pepper. - - Remove from heat.
12. To serve. - - In a skillet over medium heat, add oil. - - Once oil is heated up, add in onion. - - Saute until caramelized.
13. It should take 15 to 20 mins. - - Remove from heat and set aside. - - In the same skillet, add mint and turmeric. - - Saute until well combine and aromatic.
14. Remove from heat and set aside. - - Ladle the soup into serving bowl. - - Garnish with caramelized onion and sauted mint. - - Drizzle yogurt over the top. - - Serve with barbari.

Another thank you to our reader, herewith some tips of preparing food safely.

It is extremely important to prepare foods safely to help stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs.

Wash your hands

Your hands can quickly spread bacteria around the kitchen and onto food.

Before starting to prepare food After touching raw food like meat, poultry and veggies After visiting the toilet After touching the bin after touching pets

Do not forget to wash your hands thoroughly as well, because wet palms spread bacteria more easily. Keep worktops clean

Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, vegetables or eggs you’ll want to wash them completely.

You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance. Independent raw foods from ready-to-eat food

Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread very easily by touching:

other foods worktops chopping boards Knives

You ought to keep raw foods from ready-to-eat food, such as salad, bread and fruit. This is because these types of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be murdered.

To help prevent bacteria from spreading:

Don’t let raw food such as meat, fish or vegetables touch other food Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they’ve been washed completely first

Cover raw meat or fish and shop at the bottom shelf of this fridge where they can not touch or drip onto other foods

Wash, peel or cook veggies unless these are called’ready-to-eat' on the packaging

Check the tag

It’s very important to read food labels to be sure everything you are likely to use was saved properly (based on any storage instructions) and none of the meals is past its’use by' date.

Food that goes off fast usually has storage directions on the tag that state how long you can keep the food and whether it must go in the fridge.

This kind of food frequently has particular packaging to keep it fresh for longer. But it will go off quickly as soon as you’ve opened it. For instance, you might see’eat within two days of launching' on the label. Use by dates

You’ll also see’use by' dates on food that goes off quickly. You shouldn’t use any food after the’use by' date even if the food looks and smells nice, because it might contain harmful bacteria. Best before dates

The’best before' dates marked on most foods are more about quality than safety. If this date runs out, it does not indicate that the food will probably be harmful, but its flavour, colour or texture might start to deteriorate.

After this date, that the caliber of the egg will deteriorate if any salmonella bacteria are present, they can multiply to high levels and may make you ill.

If you plan to use a egg after its best before date, be sure you only use it in dishes where it will be fully cooked, so that both white and yolk are strong, like in a cake or even as a walnut.

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