Persian Eggplant Soup recipe. The Way to be a healthy weight balancing energy in and energy out

Achieving or maintaining a healthy weight is all about balancing the energy we take in using the energy we burn (energy out).

Tips for watching the energy you take in:

Enjoy many different foods from each of the five food groups from the amounts recommended Observe your portion sizes especially foods and beverages which are high in kilo-joules Limit your consumption of energy-dense or high kilo-joule foods and drinks (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, choose meals or drinks that have fewer kilo-joules at other meals daily.

Tips for seeing the energy you burn off:

Be active in as many ways as you can through the day take the stairs instead of the lift, get off the bus a stop early and walk break up sitting period at work

Do more activity when you consume more kilo-joules.

Achieving and maintaining a healthy weight is good for your general vitality and well-being and helps prevent many ailments.


Ash-E Bademjan | Persian Eggplant Soup
Ash-E Bademjan | Persian Eggplant Soup

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We hope you got insight from reading it, now let’s go back to ash-e bademjan | persian eggplant soup recipe. persian eggplant soup you need 22 ingredients and 14 steps. Here is how you do that.

The ingredients needed to make Ash-E Bademjan | Persian Eggplant Soup:
  1. Prepare Yogurt Whey / Kashk:
  2. You need 1 Cup Whole Milk Yogurt,
  3. Provide 1 TSP Sea Salt,
  4. Prepare 1 TBSP Fresh Lemon Juice,
  5. Get Soup:
  6. Take 4 Eggplant Peeled,
  7. Provide 2 TBSP Olive Oil,
  8. Prepare 1 Yellow Onion Finely Minced,
  9. Get 4 Cloves Garlic Finely Minced,
  10. Get 1 TSP Turmeric Powder,
  11. Take 5 Cups Vegetable Stock,
  12. Provide 3/4 Cup Green Lentils,
  13. Prepare Chickpeas Drained, 1 Can / 440g
  14. Take Pinch Sea Salt,
  15. Use Pinch Black Pepper,
  16. Prepare To Serve:
  17. Prepare 3 TBSP Olive Oil,
  18. Provide 1 Yellow Onion Finely Sliced,
  19. Take 2 TBSP Fresh Mint Coarsely Chopped,
  20. Take 1/2 TSP Turmeric Powder,
  21. Take Whole Milk Yogurt, For Serving
  22. Prepare 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’s very important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some steps to help protect your own loved ones from the spread of harmful germs.

Wash your hands

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

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

Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more readily. Maintain worktops clean

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

You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance.

Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:

other foods worktops chopping boards Knives

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

To help stop bacteria from spreading:

Do not let raw food like fish, poultry or veggies touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Cover raw fish or meat and store on the bottom shelf of this fridge where they can’t touch or drip onto other foods

Wash, cook or peel vegetables unless these are described as’ready-to-eat' on the packaging

Check the label

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

Food that goes away quickly usually has storage directions on the label that state just how long you can keep the food and if it needs to go from the refrigerator.

This kind of food frequently has special packaging to keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. For instance, you may see’eat in two days of opening' on the label. Use by dates

You will also see’use by' dates on food that goes off fast. You should not use any food after the’use by' date even when the food looks and smells nice, since it might contain dangerous bacteria. Best before dates

If this date runs out, it does not mean that the food will probably be harmful, but its own flavour, colour or texture might start to deteriorate.

An exception to that is eggs, which have a best before date of no longer than 28 days after they are laid. After this date the caliber of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and could make you ill.

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

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