Baba Ganoush and Octopus Toast Recipe

El Rey del Pulpo > Octopus Recipes > Starters Dishes > Baba Ganoush and Octopus Toast Recipe
Bruschetta de Pulpo y Baba Ganoush

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!

  • To share: Serves 4
  • Difficulty: Low
  • Time: 60 min
  • Serve as: Appetizer/Dinner
  • Calories: 182 Kcal/serving



For four:

1 package of 2 el Rey del Pulpo precooked octopus tentacles

4 slices of bread

1 clove garlic


2 eggplants

1 clove garlic, peeled

½ lemon

1 tbs tahini

½ tsp ground cumin

1/2 tsp sweet paprika


Olive oil


  • First, prepare the baba ganoush.
  • Preheat the oven to 350°F. Cut the eggplant lengthwise. Then, make some cuts in both directions on the surface, brush with olive oil and sprinkle with salt.
  • Line a baking sheet with parchment paper and place the eggplant on the paper skin side up. Bake for 40 to 45 minutes. Halfway through cooking, turn the eggplant.
  • Allow to cool slightly so you can remove the skin without burning yourself. Use a soup spoon to scoop out the flesh.
  • Put the flesh of the eggplant in an immersion blender cup, together with the garlic clove, the juice of 1/2 a lemon, tahini, cumin, paprika, a splash of olive oil, and a pinch of salt.
  • Blend for a few minutes until uniform and creamy. Salt to taste.
  • Allow to cool in the refrigerator, covered.
  • To assemble the octopus and baba ganoush bruschetta, toast the bread in the oven or on a grill. Take a clove of garlic cut in half and rub on the bread. Drizzle with olive oil and then spread with a thick layer of baba ganoush. Top with slices of El Rey del Pulpo precooked octopus.
  • Garnish with a pinch of paprika and a drizzle of olive oil. If you’d like a hint of spice, use hot paprika instead.



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.

How to prepare eggplant for baba ganoush in the microwave

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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