Blackened aubergines cooked down with sticky date puree is the base for this paste. It is inspired by a meaty aubergine & date tart served at the Black Truffle Deli in London. It’s perfect as a dip for raw veg, to enhance stews or simply spread onto bread. Our favourite way to eat it is spread onto focaccia bread with grilled veg, basil and mozzarella.
Ingredients: aubergines, dates, olive oil, garlic, lemon, sea salt, black pepper
Dietary Notes: Vegetarian, Vegan, Gluten-Free
Storage: best consumed within 2 months of production, once opened, needs to be refrigerated and consumed within 1 week
