Aubergine and Cranberry Beans Dip Recipe
As the weather in Singapore often brings rainy and cloudy days, a comforting snack for tea time becomes a must. When it comes to satisfying my cravings for light yet savory snacks, nothing beats a dip paired with crispy baked chips. One of my all-time favorites is this Aubergine and Cranberry Beans Dip. It’s a delightful blend of smoky, roasted aubergine (also known as eggplant), protein-rich cranberry beans, and aromatic herbs. This dip is not only easy to make but also packs a punch of flavor. The roasted aubergine lends an earthy smokiness, while the lemon juice adds a touch of tanginess. The addition of cranberry beans offers a healthy protein boost, and roasted sesame seeds bring an extra layer of depth to the flavor profile. For those who don’t have cranberry beans on hand, feel free to substitute them with kidney beans (rajma).
Perfect for tea time or as a light appetizer, this vegetarian dip pairs wonderfully with pita bread or baked chips. If you’re an aubergine enthusiast, this recipe will quickly become one of your go-to snacks!
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 1 medium-sized |
| Cranberry Beans | 1/4 cup |
| Parsley Leaves | 1 cup |
| Sesame Seeds (Til Seeds), roasted | 1/4 teaspoon |
| Lemon Juice | 1 tablespoon |
| Salt | To taste |
| Oil | As required |
Preparation Time: 0 minutes
Cooking Time: 45 minutes
Total Time: 45 minutes
Servings: 4-6
Instructions
-
Roasting the Aubergine:
Begin by washing the aubergine thoroughly. Rub a little oil on the surface of the aubergine and roast it directly over the flame, turning it occasionally until it is evenly charred. This process will infuse the aubergine with a smoky aroma. Once roasted, set the aubergine aside to cool down. Once cooled, remove the skin and roughly chop the flesh. -
Preparing the Cranberry Beans:
Soak the cranberry beans in water for about 6 hours. After soaking, the beans will expand, so be sure to use a larger bowl. Once soaked, cook the cranberry beans in a pressure cooker until soft. For this dip, you will only need 1/4th of the boiled beans. If you have extra, you can use them in other dishes like butter beans or rajma (kidney beans). -
Roasting the Sesame Seeds:
In a dry pan, gently roast the sesame seeds until they turn golden and aromatic. Set them aside to cool. -
Blending the Ingredients:
In a mixer or blender, combine the roasted and peeled aubergine, boiled cranberry beans, fresh parsley leaves, roasted sesame seeds, salt, and lemon juice. Blend everything until smooth. Taste the dip and adjust the salt and lemon juice according to your preference. -
Serving the Dip:
Transfer the blended dip into a serving bowl. This Aubergine and Cranberry Beans Dip is best served chilled or at room temperature. Pair it with warm pita bread or crispy baked chips for a perfect tea-time snack.
Tips:
- You can substitute cranberry beans with kidney beans (rajma) if they’re not available.
- For a more intense flavor, add a hint of garlic or a dash of olive oil while blending.
- This dip can also be stored in the refrigerator for up to 2-3 days, making it a convenient option for meal prep.
Enjoy this smoky, tangy, and protein-packed dip as a snack or appetizer with your favorite accompaniments.
