Aubergine roasted with garlic and extra virgin olive and then mixed with Greek basil. This has a thick and creamy texture which is perfect as a dip but also suitable to cook with, stirred into sauces, with roasted vegetables, pasta and more. Popular with vegans for it's thick, creamy texture. Made with only natural ingredients and no added sugar. Recipe idea: Spaghetti with Tomato & Aubergine Sauce The creaminess of the Aubergine & Basil Paste gives a silky smooth taste with this sauce. This is so simple to make and the combination of tomato and aubergine provides plenty of flavor. Ingredients: Spaghetti Canned chopped tomato 3 cloves of garlic 1 small onion Extra virgin olive oil Olive Branch Aubergine & Basil Paste Salt & pepper Fresh basil Cooking Instructions: 1. Chop the onion and garlic and saute in extra virgin olive oil over a low heat. 2. Add the canned tomatoes, a little salt & pepper, cover the pan and cook for about 20 minutes. 3. In a separate pan, boil plenty of water for the spaghetti. As it comes to the boil, add some salt and as the heat intensifies, add the spaghetti. 4. Return to the pan with the tomatoes and add 2 tablespoons of Aubergine & Basil Paste. Let this simmer for 10 minutes with the lid on, stirring regularly so the paste binds together with the tomato. 5. Once the spaghetti is cooked, mix with the sauce and stir well. Serve with some freshly chopped basil.