We're lucky enough to have an abundance of aubergine so we thought we'd share our amazing recipe for baba ghanoush.
4 large aubergines cut in half length ways 75ml Cova Fullola Late Harvest Olive Oil Juice of 2 lemons 50ml Tahini 4 small cloves of garlic 1 tsp honey (optional) Salt to taste
Blacken the aubergines by cooking directly on the flame (or in the oven if you dont have a gas hob) Once the aubergine is blackened and soft cut into small pieces Add the other ingredients Blend until smooth
Enjoy as a dip or on homemade flat breads
What's your favourite way to enjoy Cova Fullola Olive Oil?