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Lagi mencari ide resep ash-e bademjan | persian eggplant soup yang unik? Cara membuatnya memang susah-susah gampang. Jika salah mengolah maka hasilnya tidak akan memuaskan dan justru cenderung tidak enak. Padahal ash-e bademjan | persian eggplant soup yang enak harusnya sih memiliki aroma dan cita rasa yang bisa memancing selera kita.

Banyak hal yang sedikit banyak mempengaruhi kualitas rasa dari ash-e bademjan

persian eggplant soup sendiri di rumah. Tetap berbahan sederhana, sajian ini dapat memberi manfaat dalam membantu menjaga kesehatan tubuh kita. Anda dapat menyiapkan Ash-E Bademjan | Persian Eggplant Soup menggunakan 22 jenis bahan dan 14 langkah pembuatan. Berikut ini cara untuk membuat hidangannya.

Bahan-bahan dan bumbu yang digunakan dalam menyiapkan Ash-E Bademjan | Persian Eggplant Soup:

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

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Langkah-langkah menyiapkan 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..

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persian eggplant soup yang bisa Anda praktikkan di rumah. Semoga bermanfaat dan selamat mencoba!

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