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

INGREDIENTS

Aubergine, Onion, Walnuts, Garlic, Salt, Pepper, Kashke (Soured Yoghurt), Dried Mint, Turmeric.

ALLERGY ADVICE

For allergens, see ingredients in bold. Produced in a kitchen that handles nuts, traces may be present. May contain sulphites.

STORAGE

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.

COOKING INSTRUCTIONS

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.

NUTRITION