Curried date dip with barbecued vegetables

Total time 55 mins
25 mins preparation time
15 mins additional time
15 mins cooking time

Serve these grilled vegetables and spiced date dip at any summer bbq. Suitable for vegetarians.

Ingredients

4 portion(s)
1 
aubergine, thickly sliced
2 
courgettes, thickly sliced
2 
fennel, cut into wedges
2 
red peppers, thickly sliced
3 
baby carrots, halved lengthways

For the dip:

100 g
dried dates, reserve 2-3 for garnish
50 ml
water
300 g
cream cheese
1 
lemon (juice and zest)
2 
of curry powder
3 
rapeseed oil

Preparation

Step 1

To make the dip, remove the core from the dates if necessary and roughly chop and place in a bowl with water. Soak for about 15 minutes.

Step 2

Pour water off dates and mix with cream cheese, lemon juice and zest and 1 teaspoon Kikkoman soy sauce. Season to taste with curry powder. Cut the remaining dates into slices.

Step 3

Pour the date curry dip into a bowl, garnish with the sliced dates.

Step 4

Toss the prepared vegetables with rapeseed oil and 3 tablespoons Kikkoman soy sauce and grill or barbecue until tender but with a bit of bite.

Step 5

Serve the grilled vegetables with the dip.

Recipe-ID: UK104

Recipe as PDF

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To make the dip, remove the core from the dates if necessary and roughly chop and place in a bowl with water. Soak for about 15 minutes.

Pour water off dates and mix with cream cheese, lemon juice and zest and 1 teaspoon Kikkoman soy sauce. Season to taste with curry powder. Cut the remaining dates into slices.

Pour the date curry dip into a bowl, garnish with the sliced dates.

Toss the prepared vegetables with rapeseed oil and 3 tablespoons Kikkoman soy sauce and grill or barbecue until tender but with a bit of bite.

Serve the grilled vegetables with the dip.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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