{"id":131,"date":"2021-01-17T03:25:43","date_gmt":"2021-01-17T03:25:43","guid":{"rendered":"http:\/\/www.ryanlothian.com\/food\/?p=131"},"modified":"2021-01-17T18:20:41","modified_gmt":"2021-01-17T18:20:41","slug":"mediterranean-style-eggplant-dip","status":"publish","type":"post","link":"https:\/\/www.ryanlothian.com\/food\/2021\/01\/mediterranean-style-eggplant-dip\/","title":{"rendered":"Mediterranean-style eggplant dip"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

1 eggplant (aka aubergine)
1 large onion, chipped
1-3 cloves of garlic
1 tbsp of olive oil
water
tin of tomato puree
turmeric for color
1\/2 tsp sugar
salt, pepper
50g butter
juice of 1\/2 a lemon
1\/2 tsp mint sauce (optional)<\/p>\n\n\n\n

  1. peel and dice eggplant. put in a bowl of salt water and leave underwater for an hour (use a plate to weigh down)<\/li>
  2. fry onion in oil until brown<\/li>
  3. add drained eggplant, fry another 20 mins<\/li>
  4. add tomato paste, pepper, turmeric, garlic<\/li>
  5. simmer until eggplant is soft, adding enough water to stop it burning.<\/li>
  6. if you like garlic, you could add additional garlic now for a stronger flavor<\/li>
  7. puree with a blender.<\/li>
  8. simmer until it tastes cooked, maybe 15 mins<\/li>
  9. add salt, sugar, lemon juice to taste<\/li>
  10. chill in refrigerator.<\/li>
  11. stir in mint sauce<\/li><\/ol>\n\n\n\n

    This goes well with pita bread.<\/p>\n","protected":false},"excerpt":{"rendered":"

    1 eggplant (aka aubergine)1 large onion, chipped1-3 cloves of garlic1 tbsp of olive oilwatertin of tomato pureeturmeric for color1\/2 tsp sugarsalt, pepper50g butterjuice of 1\/2 a lemon1\/2 tsp mint sauce (optional) peel and dice eggplant. put in a bowl of salt water and leave underwater for an hour (use a plate to weigh down) fry … <\/p>\n

    Continue reading “Mediterranean-style eggplant dip”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-131","post","type-post","status-publish","format-standard","hentry","category-recipes","entry"],"_links":{"self":[{"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/posts\/131","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/comments?post=131"}],"version-history":[{"count":2,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/posts\/131\/revisions"}],"predecessor-version":[{"id":134,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/posts\/131\/revisions\/134"}],"wp:attachment":[{"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/media?parent=131"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/categories?post=131"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ryanlothian.com\/food\/wp-json\/wp\/v2\/tags?post=131"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}