## Aubergine And Cranberry Beans Dip Recipe (Continental Style)
Discover how to make a delicious and authentic **Aubergine And Cranberry Beans Dip Recipe** with this easy-to-follow recipe. A traditional **Continental Appetizer**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 0 minutes
**Cook time:** 45 minutes
**Total time:** 45 minutes
**Cuisine:** Continental
**Course:** Appetizer
**Diet:** Vegetarian
### Ingredients for Aubergine And Cranberry Beans Dip Recipe:
* 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
### Step-by-Step Instructions to Make Aubergine And Cranberry Beans Dip Recipe:
1. wash the aubergine and rub oil.
2. Roasted it directly under the flame and allow it to cool.
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.
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.
11. Blend well and adjust the salt and lemon if required.
12. Serve Aubergine And Cranberry Beans Dip along with Pita bread for tea time snacks.
### Tips for the Best Aubergine And Cranberry Beans Dip Recipe:
* Always use the freshest ingredients available for the best flavor.
* Feel free to customize this Aubergine And Cranberry Beans Dip Recipe recipe with your favorite complementary ingredients!
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