ContinentalStarterVegetarian

Aubergine And Cranberry Beans Dip Recipe

Name: Aubergine And Cranberry Beans Dip Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Continental
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

A vegetarian Continental recipe with brinjal (baingan / eggplant), cranberries, parsley leaves. Ready in 45 min, serves 4.

Curated byLucas Dubois🇫🇷

Calories

445kcal

Estimated Cost

₹175-325

Carbs56g

Protein22g

Fats15g

Servings Scaler

Instructions

12 steps

1
To begin making the Aubergine And Cranberry Beans DipRecipe, wash the aubergine and rub oil
2
Roasted it directly under the flame and allow it to cool
sesame seeds (til seeds) - roasted(1/4 teaspoon)
3
Soak cranberry beans for 6 hours
4
The quantity doubles up
5
Boil them in a pressure cooker
6
Take only 1/4th of the boiled beans
7
If there is anything extra you may use it similar to butter beans or Rajma
8
Roast the dry sesame seeds
sesame seeds (til seeds) - roasted(1/4 teaspoon)
9
Remove the skin of the aubergine and chop roughly
10
Take a mixer grinder, add aubergine, boiled beans, parsley, sesame seeds, salt and lemon juice
parsley leaves(1 cup)sesame seeds (til seeds) - roasted(1/4 teaspoon)lemon juice(1 tablespoon)salt - to taste
11
Blend well and adjust the salt and lemon if required
lemon juice(1 tablespoon)salt - to tastesunflower oil - as required
12
Serve Aubergine And Cranberry Beans Dip along with Pita bread for tea time snacks

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Recipe Source: archanaskitchen.com

ContinentalStarterVegetarian

Aubergine And Cranberry Beans Dip Recipe

A vegetarian Continental recipe with brinjal (baingan / eggplant), cranberries, parsley leaves. Ready in 45 min, serves 4.

Curated byLucas Dubois🇫🇷

Cook Time45 min

Calories

445kcal

Est. Cost₹175-₹325

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

56g(50%)

Protein

22g(20%)

Fats

15g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

12 steps

1
To begin making the Aubergine And Cranberry Beans DipRecipe, wash the aubergine and rub oil
2
Roasted it directly under the flame and allow it to cool
sesame seeds (til seeds) - roasted(1/4 teaspoon)
3
Soak cranberry beans for 6 hours
4
The quantity doubles up
5
Boil them in a pressure cooker
6
Take only 1/4th of the boiled beans
7
If there is anything extra you may use it similar to butter beans or Rajma
8
Roast the dry sesame seeds
sesame seeds (til seeds) - roasted(1/4 teaspoon)
9
Remove the skin of the aubergine and chop roughly
10
Take a mixer grinder, add aubergine, boiled beans, parsley, sesame seeds, salt and lemon juice
parsley leaves(1 cup)sesame seeds (til seeds) - roasted(1/4 teaspoon)lemon juice(1 tablespoon)salt - to taste
11
Blend well and adjust the salt and lemon if required
lemon juice(1 tablespoon)salt - to tastesunflower oil - as required
12
Serve Aubergine And Cranberry Beans Dip along with Pita bread for tea time snacks