Tahini Eggplant soup

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Ingredients (5)

  • 2 eggplants
  • 2 Tbsp tahini
  • 1 onion
  • 1 cup finally chopped mushrooms
  • 1 bottle blue moon white belgium

Serve chilled for a summer treat.

Instructions

  1. 1Roast eggplants in 400 degree oven for 30 min.
  2. 2saute onions and mushrooms in dutch oven
  3. 3scoop roated eggplant flesh into onion and mushroom mixture
  4. 4add beer
  5. 5puree with immersion blender until smooth
  6. 6eat warm or chill in the refrigerator for 2 hours.
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