A creamy soup flavored with Middle Eastern spices and made with eggplant. Enjoy hot or cold with yogurt and extra cumin.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
5 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine eggplants, bell pepper, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Add water, cumin, oregano, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

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  • Meanwhile, heat butter in a small saucepan over medium heat. Add flour; cook and stir until thick, 3 to 5 minutes. Cook 1 minute more, stirring roux constantly. Add white beans to roux and mix.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  • Scoop cooked eggplant and vegetables out of pressure cooker using a slotted spoon or pasta server, including as little water as possible, and transfer to a blender. Add roux-bean mixture and blend until smooth. Add lemon juice, tahini, and oil.

Nutrition Facts

431 calories; protein 15.3g; carbohydrates 63.3g; fat 16.4g; cholesterol 30.5mg; sodium 143.8mg. Full Nutrition
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