In March, Mingle.mu takes us to the Middle East with two bruschettas spread with baba ganoushthe delicious eggplant caviar that the company prepares lovingly by hand!
Ingredients for 2 bruschettas
- 180 g Mingle.mu baba ganoush
- 2 toasted sandwiches
- 30 g garlic confit
- 15 g pomegranate seeds
- 50 g cooked beet
- 20 g dried tomatoes
- 10 g mint
- 10 g parsley
- 20 g feta cheese
- 8 g microgreens
- 25 g olive oil
- salt
- pepper
For the garlic confit :
- Peel garlic. Place in a container and cover with olive oil. Add a little salt.
- Preheat oven to 180°C for 15 minutes.
- Place in the oven at 180°C for 25 to 30 minutes.
Bruschetta baba ganoush and beet salad
- Toast the toast in the toaster and set aside.
- Boil beet until melted. Cool and cut into cubes.
- Wash the mint and parsley, chop finely and set aside.
- Cut the feta cheese into cubes.
- In a bowl, add beet, feta, mint, parsley, salt, pepper and olive oil. Mix well.
- Spread a little candied garlic on the toast. Spread with Mingle.mu baba ganoush, and add a little beetroot-feta-mint-persil-olive oil mixture. Serve chilled.
Bruschetta baba ganoush and sun-dried tomatoes
- Toast the toast in the toaster and set aside.
- Coarsely chop the sun-dried tomatoes.
- On the toast, spread candied garlic and Mingle.mu baba ganoush. Add sun-dried tomatoes, pomegranate seeds and microfoam. Serve chilled.
For more information, contact Mingle.mu by e-mail or on 5733 1102.
