Ariso Recipes
Roasted Eggplant and Cranberry Bean Spread
Last update date: February 24, 2012
Step into the realm of Roasted Eggplant and Cranberry Bean Spread. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Eggplant (Aubergine), Cranberries. Beyond taste, it's a testament to the nourishing power of natural ingredients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.45 minutes.
Continental
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To create the roasted eggplant and cranberry bean spread, start by washing the eggplant and rubbing it with a little oil.
2
Roast the eggplant directly over an open flame until it's charred and cooked. allow it to cool down.
3
Prior to cooking, soak the cranberry beans for about 6 hours. the beans will expand in quantity during this time.
4
After soaking, boil the cranberry beans in a pressure cooker until they are tender.
5
From the boiled beans, set aside only 1/4th of the quantity. any extra beans can be used for other dishes like butter beans or rajma (red kidney beans).
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