Grilled Aubergine & Walnut Dip (Kashk-e Bademjan)
Forget houmous! Try this aubergine dip and you will be forever wanting more.
Kashk-e bademjan literally translates as “kashk and aubergine”. It can be considered either a main or an appetiser however, ours comes as the latter.
Deliciously grilled aubergine mixed with Kashk (Persian soured yoghurt), crushed walnuts and a touch of mint make up this brilliant concoction.
Perfectly paired with - fresh warm pita bread.
Halal | Vegetarian | Gluten free
Aubergine, Onion, Walnuts, Garlic, Salt, Pepper, Kashke (Soured Yoghurt), Dried Mint, Turmeric.
For allergens, see ingredients in bold. Produced in a kitchen that handles nuts, traces may be present. May contain sulphites.
Keep frozen below -18°c. Once defrosted store below 5°c. Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 25-30 minutes.
Best cooked from frozen. Cooking appliances vary, this is a guide only. Ensure that food is piping hot before serving. Do not re-heat.
OVEN FROM FROZEN
Remove outer packaging. Pierce film lid. Place on baking tray. Preheat oven at 200℃/180℃ Fan/Gas 6 and cooker 40-45 minutes.
MICROWAVE FROM FROZEN
Remove outer packaging. Pierce film lid. Heat on full power for 7 minutes (850W). Peel back film and stir through. Re-cover. Heat on full power for 2 minutes (850W). Stand for 2 minutes.
|100g contains||Pack contains||% RI|
|Energy||437kJ/ 105kcal||655kJ/ 158kcal||8%|