Preparation time
- Total: Approximately 45 minutes
- Preparation: 0 minutes
- Cooking: 45 minutes
Ingredients
- 1 Brinjal (Baingan / Eggplant)
- 1/4 cup Cranberries
- 1 cup Parsley leaves
- 1/4 teaspoon Sesame seeds (Til seeds) - roasted
- 1 tablespoon Lemon juice
- Salt - to taste
- Sunflower Oil - as required
Instructions
- To begin making the Aubergine And Cranberry Beans DipRecipe, wash the aubergine and rub oil
- Roasted it directly under the flame and allow it to cool
- Soak cranberry beans for 6 hours
- The quantity doubles up
- Boil them in a pressure cooker
- Take only 1/4th of the boiled beans
- If there is anything extra you may use it similar to butter beans or Rajma
- Roast the dry sesame seeds
- Remove the skin of the aubergine and chop roughly
- Take a mixer grinder, add aubergine, boiled beans, parsley, sesame seeds, salt and lemon juice
- Blend well and adjust the salt and lemon if required
- Serve Aubergine And Cranberry Beans Dip along with Pita bread for tea time snacks
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Continental
- Appetizer
- Vegetarian