Eggplant Ash

The yummy dish is originally tried in Malayer, Hamedan Province. Ash is a kind of thick soup which contains fresh herbs and grains or beans.
Ingredients
Serves 4 to 6
Eggplants, 200 g
Wheat groat, 1 cup
Onion, 1 no
Lentil, 1/2 cup
Fresh lamb spare ribs, 300 g
Fried Dried mint leaves, 1 tbsp
Garlic cloves, a few
turmeric, salt and pepper for seasoning
Oil, 1/4 cup
Procedure
Peel eggplants and cut them in rings. Soak what groats for a couple of hours. Put the meat with bones inside a pot and pour in 4 glaglasses of water. Also add in wedges of onion, and season with turmeric, salt and pepper. Set over the heat till cooked. Once done, remove the bones. Stir in lentil as well. In a separate pot cook wheat groats with 7 glasses of water along with fried chopped onions and give it 1 hour to cook over a low heat. Then add the cooked groats into the pot of cooked meat and lentil. Mix them all and stir occasionally. Fry the rings of eggplants in oil in a frying pan. Then add the fried eggplants to the pot as well. Stir in 3 tablespoons of dried mint and chopped garlic ( both sautéed in oil) and let it settle on the low flame. Once ready, remove Ash to a bowl and garnish with fried onion slices and mint powder on top. Serve hot. Bon Appetit!