Soup-e Bademjan (سوپ بادمجان) — Persian Eggplant Soup

• 700 gEggplant, peeled and cut into 2 cm cubes (Use firm globe eggplants; discard large seedy sections if present)
• 10 gSalt (Divided; includes salting eggplant and final seasoning)
• 45 gUnsalted butter (Divided for sautéing and finishing)
• 200 gOnion, finely diced (About 1 large onion)
• 12 gGarlic, finely grated or minced (About 4 cloves)
• 10 gFresh ginger, finely grated (About a 2.5 cm piece)
• 1 tspRed chili powder (Use mild to medium; reduce to 1/2 tsp for very mild heat)
• 1 tspBlack pepper, freshly ground (Add more to taste at the end)
• 450 gTomatoes, grated or finely chopped (About 3 medium; include juices)
• 250 gMushrooms, sliced 5 mm thick (Cremini or white button mushrooms)
• 1200 mlWater (Plus up to 200 ml more to adjust thickness after blending)

Instructions

1. 1

   Place the cubed eggplant in a colander set over a bowl. Toss with 6 g of the salt and let stand 15 minutes to draw out bitterness and reduce oil absorption. Rinse quickly under cool water, then press firmly in clean towels to remove excess moisture; drier eggplant browns better and tastes richer.

2. 2

   Melt 25 g butter in a wide pot over medium-high heat. Add eggplant in a single layer (work in two batches if needed) and sauté 10–12 minutes, stirring every 2 minutes, until deeply golden on edges and softened. Transfer eggplant to a plate; keep any browned bits in the pot for flavor.

3. 3

   Reduce heat to medium and add the remaining 20 g butter. Add onion and cook 8 minutes, stirring often, until translucent and lightly golden. Stir in garlic and ginger and cook 60 seconds until fragrant. Add chili powder and black pepper; toast 20 seconds to bloom the spices without scorching.

4. 4

   Add grated tomatoes with their juices and cook 6–8 minutes over medium heat, stirring, until the mixture thickens and the raw tomato smell fades. Add mushrooms and cook 5 minutes, until they release liquid and begin to brown. Return the sautéed eggplant to the pot and stir to coat in the base.

5. 5

   Pour in 1200 ml water and bring to a gentle boil over high heat, about 6 minutes. Reduce to a steady simmer, partially cover, and cook 20 minutes, stirring every 5 minutes, until eggplant is very tender and the soup looks cohesive. Skim foam if needed for a cleaner finish.

6. 6

   Turn off heat and blend until silky: use an immersion blender in the pot for 1–2 minutes, or blend in batches in a countertop blender (do not fill more than halfway; vent the lid). Return to low heat, add the remaining 4 g salt gradually, and thin with up to 200 ml water to your preferred velvety consistency.