### TranslatedIngredients: 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 ### PrepTimeInMins: 0 ### CookTimeInMins: 45 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Continental ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Aubergine And Cranberry Beans DipRecipe, 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.
