This recipe is a fusion of a few classic dishes from different cuisines.
Bruschetta is perhaps the most famous of the Italian “antipasti”: the base is a slice of grilled bread flavored with garlic and sprinkled with olive oil. Then you can top it with your favorite ingredients.
Baba ganoush is an eggplant spread common in Middle Eastern cuisine. This baba ganoush recipe is creamy, aromatic, and easy to make.
The combination of these two dishes is lip smacking good, and combined with crunchy bruschetta and el Rey del Pulpo precooked octopus, it’s spectacular!
Try this octopus and baba ganoush recipe now!
1 package of 2 el Rey del Pulpo precooked octopus tentacles
4 slices of bread
1 clove garlic
BABA GANOUSH RECIPE:
2 eggplants
1 clove garlic, peeled
½ lemon
1 tbs tahini
½ tsp ground cumin
1/2 tsp sweet paprika
Salt
Olive oil
Tahini or tahina is sesame paste. It can be purchased ready-made or substituted for ground sesame seeds or sesame oil.
The baba ganoush can be made ahead and kept for 4 to 5 days in a tightly covered container in the refrigerator. Plus, it’s even more flavorful after a day or two.
To save time and avoid using the oven to roast the eggplant for the baba ganoush, there’s another option: the eggplant can also be cooked in the microwave.
To do so, place the eggplant halves in a microwave-safe dish with a lid, score them, sprinkle with salt, drizzle with olive oil, and put in the microwave on high power for 10 to 15 minutes. Wait until they cool to scoop out the flesh. You can also cook them on a plate: cover the plate with plastic wrap and poke some holes in it with a fork to let out the steam.
If you want to make more easy, quick, crowd-pleasing recipes, try this recipe for mini pizzas or this delicious toast with octopus and cheese.
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