Olive Branch Aubergine & Basil Paste 190g Olive Branch Aubergine & Basil Paste 190g

Eggplant is roasted with garlic and extra virgin olives and mixed with Greek basil. Its rich, creamy texture makes it great as a dip, mixed into sauces, or cooked with roasted vegetables, pasta, etc. The rich, creamy texture makes it a vegan favorite. Made with only natural ingredients and no added sugar.

Recipe idea: Spaghetti with tomato and eggplant sauce

The creamy eggplant and basil pesto gives this sauce a silky smooth taste. It's super easy to make and the combination of tomatoes and eggplant gives it plenty of flavor.

material:

spaghetti
Canned chopped tomatoes
3 cloves of garlic
1 small onion
Extra virgin olive oil
Olive branch Eggplant and basil paste
Salt & Pepper
Fresh basil

Cooking Instructions:

1. Finely chop the onion and garlic and sauté them in extra virgin olive oil over low heat.
2. Add the canned tomatoes, a little salt and pepper, cover and simmer for about 20 minutes.
3. In a separate pot, bring plenty of water to boil for the spaghetti. Once boiling, add a little salt, and when the heat is high, add the spaghetti.
4. Return the tomatoes to the pot and add 2 tablespoons of the eggplant-basil paste. Simmer, covered, for 10 minutes, stirring regularly so the paste binds with the tomatoes.
5. Once the spaghetti is cooked, add the sauce and mix well. Serve with freshly chopped basil. 100% Natural, No Added Sugar, Gluten Free, Vegetarian Society Approved