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🇫🇷
- 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
Nutrition Facts
Per serving
Rate this recipe
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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🇫🇷
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
About this recipe
A vegetarian Continental recipe with brinjal (baingan / eggplant), cranberries, parsley leaves. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
