Aubergine And Cranberry Beans Dip Recipe
Aubergine And Cranberry Beans Dip Recipe - Continental Party Appetizer & Starter Recipes
45 min
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Dairy Free
- Pescatarian
- Halal
- Egg Free
Steps
- 1To begin making the Aubergine And Cranberry Beans Dip
- 2Recipe, wash the aubergine and rub oil.
- 3Roasted it directly under the flame and allow it to cool.
- 4Soak cranberry beans for 6 hours. The quantity doubles up.
- 5Boil 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.
- 6Roast the dry sesame seeds. Remove the skin of the aubergine and chop roughly.
- 7Take a mixer grinder, add aubergine, boiled beans, parsley, sesame seeds, salt and lemon juice.
- 8Blend well and adjust the salt and lemon if required. Serve Aubergine And Cranberry Beans Dip along with Pita bread for tea time snacks.
Nutrition
- Calories
- 36kcal
- Protein
- 1g
- Carbs
- 8g
- Fat
- 0g
- Fiber
- 4g
- Sugar
- 3g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does aubergine and cranberry beans dip recipe take to make?
About 45 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.