Aubergine Dengaku (V)(NG)*

Aubergine Dengaku (V)(NG)*

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Soft succulent layers of sake soaked baked aubergine and braised celeriac, drenched in white miso, sweet ginger, and tahini marinade, topped with a black and white sesame seed crust and toasted sesame oil.

Served with Edamame Yuzu, Amchur Cracker Salad (V)(NG)* a super sesame ginger dressed salad of carrot and khol rabi threads, mange tout, wakame, spring onions and rocket leaves dressed with smooth tangy edamame, basil, lime, wasabi yuzu cashew pesto, wasabi cashews , layered with hibiscus sauce, served with amchur salt dusted puffed rice seaweed sesame crackers.

Ingredients carrot ribbons, spring onions, mange tout, wakame seaweed, black and white sesame seeds, pickled ginger, edamame beans (Soya), cashews, basil, grape seed oil, wasabi paste, lime juice, glutinous rice, salt, tamari, mirin, glutinous rice, mirin, rice vinegar, garlic, cayenne pepper, sesame oil, sunflower oil, olive oil, juiced ginger, sake, sugar, lime, tofu, aubergine, salt, olive oil, white miso, tahini, sumac and amchur powder, pickled ginger juice, yuzu. hibiscus, lemon, lime skin.
*contains nuts

Weight 300g

Heating method preheat your oven to 190C / 170C Fan / Gas 5**
Remove the film from the packaging, place the box on a baking tray and place in the middle of the oven for 30 minutes. Remove from the oven and allow to stand.
Pour the dressing over the salad, tuck in.
**some oven temperatures do vary, so please keep an eye on your dinner to ensure its to your liking. Be careful not to place the packaging too close to the gas flame.