I can’t help but smile every time I make this Persian eggplant soup. It is incredibly delicious and reminds me of a heartwarming encounter with a young Middle Eastern guy who turned a simple act of kindness into a treasure for me. I’ll share the story as you follow this recipe to create a rich and creamy soup at home. Trust me; this soup is worth the effort!
There are certain moments in life that we treasure forever. The day I was in a Middle Eastern restaurant in Columbus, Ohio with my manager was one such moment. We were there for a business lunch, and the restaurant was bustling with customers. As we sat down to order, we were greeted by a young Middle Eastern guy who took our order and recommended a few dishes for us to try.
While waiting for our food, we saw a commotion at a nearby table. A customer was winning a prize for a contest hosted by the restaurant, and everyone was clapping and cheering. We soon forgot about it as our soup arrived. We had ordered Persian eggplant soup, and it was delicious. The rich, creamy texture, the tangy flavors, and the aroma of the herbs and spices made it a treat for our senses. We were raving about it when the young guy who had taken our order came to check on us.
He asked us how we liked the Persian eggplant soup, and we told him it was one of the best we had ever tasted. He smiled and said that he had made it himself. We were impressed and asked him if he had any other recommendations. He suggested a few more dishes, and we ordered them.
During the meal, I couldn’t help but wonder about the recipe for the Persian eggplant soup. It was so good that I wanted to make it at home. So, when the young guy came to check on us again, I mustered up the courage to ask him for the recipe.
To my surprise, he agreed to give it to me. He said that he was happy to share it with me. He scribbled the recipe on paper and handed it to me.
I was ecstatic. I thanked him profusely and promised to try the recipe at home. As we finished our meal, I couldn’t help but think about the generosity of the young guy. He didn’t have to give me the recipe, but he did, and it made me feel special.
As we left the restaurant, I felt grateful for the experience. The delicious food, the warm hospitality, and the unexpected gift of the recipe made it a memorable day. It was a reminder that sometimes the most precious moments in life are the ones that happen when we least expect them.
I couldn’t wait to try the recipe when I returned home. So, I went to the grocery store and bought all the ingredients I needed. I followed the recipe to the letter, and to my delight, it turned out just as good as the one I had at the restaurant.
I felt proud of myself for being able to replicate the dish. Moreover, I felt grateful for the young guy who had given me the recipe. It was a small act of kindness, but it made my day.
The day I was in a Middle Eastern restaurant in Columbus with my manager was a day I will never forget. The Persian eggplant soup made by the young guy was delicious, and the recipe he gave me was a treasure. It was a reminder that sometimes the best experiences happen when we least expect them and that kindness and generosity can make all the difference.
Here is how I create the Persian eggplant soup at home.
Ingredients:
- 4 Chinese eggplants which are peeled and cut into 1-inch pieces
- 1 large diced white onion
- 1 can of drained chickpeas
- 2 tbsp of olive oil
- 1/2 cup of kashk (yogurt whey)
- 4 minced garlic cloves
- 1 tsp of turmeric
- 3/4 cup of green lentils
- 4-6 cups of water
- 2 tbsp of dried mint
- 3 tbsp of olive oil, divided
- 1 thinly sliced onion
- 1/2 tbsp of turmeric
How to create Persian eggplant soup?
- Add a layer of salt to the eggplant pieces to prepare the eggplants and put them into a strainer. Place the colander over a bowl and leave the eggplants to sit for 20 minutes to release their liquid. Remove the eggplants from the colander and dry them with a kitchen towel. Set aside.
- Heat vegetable or olive oil in a heavy-bottomed pot over medium heat. Saute the diced onion until golden, add the minced garlic, and saute for another minute. Add the eggplants and turmeric and saute for five minutes. Stir in the green lentils and add water.
- Turn the heat high and boil the soup, then reduce the heat to medium-low. Add the drained chickpeas until the eggplants and lentils are fully cooked. Finally, stir in the kashk and cook for 10 minutes.
- For the topping, heat two tablespoons of oil in a pan and saute the thinly sliced onion over medium-low heat until they become soft and golden brown. Transfer them to a plate and set aside. Heat the remaining oil in the same pan, then stir in the dried mint and turmeric. Cook for two minutes. Turn off the heat.
- To serve, pour the eggplant soup into bowls and top with more kashk, sauteed dried mint, and caramelized onion. Serve the soup warm.
Notes:
- For those who want to add a boost of nutrition and flavor to this recipe, consider adding a bag (1 lb) of chopped spinach. While this ingredient is optional, it is a great way to incorporate more leafy greens into your diet and make the soup more delicious.
- If you choose to use dry chickpeas rather than canned ones, it’s important to soak them overnight and cook them in a separate pot for about 30 minutes. Once fully cooked, add them to the soup to enhance the texture and flavor.
- When it comes to finding some of the key ingredients for this recipe, such as kashk and dried mint, you may need to visit a specialty store that specializes in Middle Eastern or even specifically Turkish or Persian foods. These ingredients can add an authentic and delicious flavor to the soup, so it’s worth the effort to seek them out if possible.
Thank you for following along with me as I shared my story and recipe for Persian eggplant soup. I hope you enjoy making this soup as much as I do and that it brings you warm memories and comfort. Remember, sometimes the best moments in life happen when we least expect them, so keep an open mind and heart. Thank you for reading, and happy cooking!
