Aubergine And Cranberry Beans Dip Recipe
Easy dip where Roasted & smoky Aubergine, cranberry beans, parsley, roasted sesame seeds, salt & lemon juice are blended together.
For the last few days it is cloudy and rainy in Singapore. As usual we land up in having some good snacks for tea time. Since I am more in favor of baked snacks rather than deep fried we generally have Baked variety of Chips with Aubergine & Cranberry beans dip. It’s an easy dip where Roasted & smoky Aubergine, cranberry beans, parsley, roasted sesame seeds, salt & lemon juice are blended together. If you are an Aubergine lover you would surely like it. The smoky smell of Aubergine dominates the taste and to add a slight tanginess we will add few lemon juice drops. Cranberry beans is added so that the dish gets some protein added. You may replace cranberry beans with rajma (Kidney beans) if you do not have them. Adding sesame seeds enhances the tastes.
Serve Aubergine And Cranberry Beans Dip along with Pita bread for tea time snacks or Homemade Nachos Recipe.
If you like this recipe, you can also try other Aubergine recipes such as
0 M
45 M
45 M
4 Servings
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
- Cooking oil , as required
How to make Aubergine And Cranberry Beans Dip Recipe
To begin making the Aubergine And Cranberry Beans Dip
Recipe, 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.
Neeru Srikanth
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.
