Leave a Comment

Posted on January 30, 2018 by Delicious Life

Baba Ganoush


IMG_6561

Brown is the new healthy color…. Baba Ganoush also known as the eggplant caviar is one of my favorite middle eastern mezze.  The other day I was missing middle eastern food pretty badly and decide to have a quick easy snack. Hope you will enjoy this recipe too.

Detail recipe at Appetizer page.

Category: Cuisine

Leave a Reply

Fill in your details below or click an icon to log in:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Google photo

You are commenting using your Google account. ( Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Loyola Delicious Life on WordPress.com

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 553 other followers

Follow me on pinterest

https://www.pinterest.com/loyolamelis/my-food-delicious-life/

 

Follow me on Twitter
Instagram
Fab way to start my Friday...baking scones with my son.... #mothersontime #loyolasdeliciouslife #stayinstaysafe #foodblogging #loveforfood #breakfastideas #breakfastime #funfriday #familytime #londontime #travelfoodblogger #dohablogger
Bagel time🤩🤩 #loyolasdeliciouslife #bagel #bagels #bakingtime #freshoutoftheoven #breakfastideas #notjustlox #snacktime #wholewheatbagel #laboroflove #bakingwithlove #dohabloggers #stayhomestaysafe #bakingwithkids #igchef #italianbloggers
Good morning Milan🤗🤗🤗
Delicious Stuffed squid with prawns on a light tomato concasse sauce. Brilliant main for this festive time.....pair it with Prosecco from Giusti Wine to enhance this delicate dish. In collaboration with @roomwinekenya and @giusti_wine 👉 find full recipe on my blog www.loyolasdeliciouslife.com #loyolasdeliciouslife #roomwinekenya #giustiwine #italiansindoha #italianbloggers #italianwine #italianfood #familytime #festivetime #themostwonderfultimeoftheyear #foodbloggerlife #lifeisgood
Raise your hands if you like arancini. Arancini are sensationally delicious fried rice balls filled with ragù and mozzarella. Now, let’s take arancini to the next level,a fancier one...🥁🥁🥁Black ink arancini filled with mussels, saffron white wine sabayon on a tomato sauce. In collaboration with #roomwinekenya I pair this mouth-watering meal with Pinot Grigio from Giusti Wine. #loyolasdeliciouslife #roomwinekenya #giustiwine #italianfood #italianfoodbloggers #foodbloggersdoha #christmastime #festiveseason #italianwine #themostwonderfultimeoftheyear #pinotgrigiowine #readyfortheholidays #wintertimeindoha #foodbloggerlife #winebloggers
Vegan friends for the holidays?.....Do not fret....This delicious Vegan lentils, mushrooms strudel with a refreshing baby spinach salad butternut squash and beetroot chips is the perfect main for this festive time. I pair mine with Pinot Grigio delle Venezie from Giusti wine @giusti_wine @roomwinekenya , that with its crisp and flavoursome bouquet enhance this main course. For more recipe ❗️👉 LINK to my profile @loyolamelis ❗️👉https://loyolasdeliciouslife.com #loyolasdeliciouslife #stefanolibianchi #roomwinekenya #holidayseason #familytime #italianfood #italianwine #themostwonderfultimeoftheyear #pinotgrigio #foodbloggerdoha #foodbloggeritaliani #veganfood #veganisgood #dairyfree #vegansavourystrudel #pomegranate #christmassy #christmascountdown #lifeisgood #deliciousfood Find recipe below.... Lentils and mushrooms strudel with baby spinach salad, butternut squash and beetroot chips. Ingredients 4 pax 04nos 10 by 10cm puff pastry vegan 100gr brown lentils, boil till soft 50gr orange lentils, boil till soft 200gr champignons mushrooms, washed and sliced 02nos garlic clove, minced 30gr yellow onion, minced Salt and pepper to taste 10ml Evo oil 200gr tomato sauce 250gr baby spinach, washed 20nos butternut squash chips 20nos beetroot chips 40gr pomegranate For dressing 2tbsp Evo oil 5ml lemon juice 1/2tsp dijon mustard Salt pepper to taste Few tbsp almond milk to seal the strudel For the chips. Peel butternut squash; thinly slice 20 slices. Do the same with the beetroot. Sprinkle salt and pepper on butternut squash and arrange on an oven tray. Do the same with beetroot. Drizzle butternut squash and beetroot with few tbsp of Evo oil and bake at 200C till crispy. Keep aside till need it. Heat 1tbsp Evo oil in a non stick pan, add garlic and mushrooms. Season mushrooms and cook till ready around 15 minutes at medium heat. When ready keep aside till need it. Heat 10ml Evo oil in a sauté, and add onion. Let the onion sweat for few minutes. Add to onions, lentils (brown and orange) and mushrooms. Sautee for 5-8 minutes. Check seasoning and keep aside. Fill each square with 2tbsp of filling. Brush some almond milk around the edges and roll puff pastry close.
Monthly Archives

Blog at WordPress.com.

%d bloggers like this: