- \n
- 180 g Mingle.mu baba ganoush<\/i> <\/li>\n
- 2 toasted sandwiches<\/li>\n
- 30 g garlic confit<\/li>\n
- 15 g pomegranate seeds<\/li>\n
- 50 g cooked beet<\/li>\n
- 20 g dried tomatoes<\/li>\n
- 10 g mint<\/li>\n
- 10 g parsley<\/li>\n
- 20 g feta cheese<\/li>\n
- 8 g microgreens<\/li>\n
- 25 g olive oil<\/li>\n
- salt<\/li>\n
- pepper<\/li>\n<\/ul>\n
For the garlic confit :<\/b><\/b><\/span><\/p>\n
- \n
- Peel garlic. Place in a container and cover with olive oil. Add a little salt. <\/li>\n
- Preheat oven to 180\u00b0C for 15 minutes.<\/li>\n
- Place in the oven at 180\u00b0C for 25 to 30 minutes.<\/li>\n<\/ul>\n
Bruschetta <\/b>baba ganoush<\/i><\/b> and beet salad<\/b><\/b><\/span><\/p>\n
- \n
- Toast the toast in the toaster and set aside.<\/li>\n
- Boil beet until melted. Cool and cut into cubes. <\/li>\n
- Wash the mint and parsley, chop finely and set aside.<\/li>\n
- Cut the feta cheese into cubes.<\/li>\n
- In a bowl, add beet, feta, mint, parsley, salt, pepper and olive oil. Mix well. <\/li>\n
- Spread a little candied garlic on the toast. Spread with Mingle.mu baba ganoush<\/i>, and add a little beetroot-feta-mint-persil-olive oil mixture. Serve chilled. <\/li>\n<\/ul>\n
Bruschetta <\/b>baba ganoush<\/i><\/b> and sun-dried tomatoes<\/b><\/b><\/span><\/p>\n
- \n
- Toast the toast in the toaster and set aside.<\/li>\n
- Coarsely chop the sun-dried tomatoes.<\/li>\n
- On the toast, spread candied garlic and Mingle.mu baba ganoush<\/i>. Add sun-dried tomatoes, pomegranate seeds and microfoam. Serve chilled. <\/li>\n<\/ul>\n
For more information, contact Mingle.mu by e-mail or on 5733 1102.<\/p>\n
![\"\"](\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/IMG_20250504_193400-scaled.jpg\")
Oplus_131072<\/figcaption><\/figure>\n ![\"\"](\"https:\/\/www.lagazette-mag.io\/wp-content\/uploads\/DSC_0229-scaled.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"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 […]<\/p>\n","protected":false},"author":3,"featured_media":38652,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1872,1802],"tags":[],"class_list":{"0":"post-38651","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-recipe-2","8":"category-recipe"},"aioseo_notices":[],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/38651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/comments?post=38651"}],"version-history":[{"count":0,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/posts\/38651\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media\/38652"}],"wp:attachment":[{"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/media?parent=38651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/categories?post=38651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lagazette-mag.io\/en\/wp-json\/wp\/v2\/tags?post=38651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}