{"id":1677,"date":"2010-04-06T10:56:28","date_gmt":"2010-04-06T14:56:28","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=1677"},"modified":"2010-04-06T11:00:41","modified_gmt":"2010-04-06T15:00:41","slug":"eggplant-dip","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/eggplant-dip\/","title":{"rendered":"Eggplant Dip"},"content":{"rendered":"<p>This dip has no salt or oil added, and seems a bit wetter than I had imagined, we were not very fond of this one, but next time may make it with less tomato and more eggplant. We thought it would be similar to a <a href=\"http:\/\/en.wikipedia.org\/wiki\/Baba_ghanoush\">Baba ghanoush<\/a>, but since I have not made one of those either, I will have to try both next time. Possibly add some tahini in it for texture and flavor.<\/p>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tbody>\n<tr>\n<td colspan=\"3\">Ingredients<\/td>\n<\/tr>\n<tr>\n<td>1<\/td>\n<td>Medium<\/td>\n<td>Eggplant<\/td>\n<\/tr>\n<tr>\n<td>1\/2<\/td>\n<td>Tbsp<\/td>\n<td>Italian seasoning<\/td>\n<\/tr>\n<tr>\n<td>1<\/td>\n<td>Cup<\/td>\n<td>Onion, chopped<\/td>\n<\/tr>\n<tr>\n<td>1<\/td>\n<td>Medium<\/td>\n<td>Bell pepper, chopped<\/td>\n<\/tr>\n<tr>\n<td>2<\/td>\n<td>Large<\/td>\n<td>Tomatoes, diced<\/td>\n<\/tr>\n<tr>\n<td>1<\/td>\n<td>Tbsp<\/td>\n<td>Garlic, minced<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<table border=\"0\" cellspacing=\"3\" cellpadding=\"3\">\n<tbody>\n<tr>\n<td colspan=\"2\">Procedure Steps<\/td>\n<\/tr>\n<tr>\n<td>1.<\/td>\n<td>Cut eggplant in in half lengthwise and place on a sheet pan with about 1\/2 cup water and cover with foil, roast in a 350 degree oven for 1 hour.<\/td>\n<\/tr>\n<tr>\n<td>2.<\/td>\n<td>Add the onion and bell pepper to a large saute pan and steam saute until soft, then and garlic and tomato and continue to steam saute until soft.<\/td>\n<\/tr>\n<tr>\n<td>3.<\/td>\n<td>Remove the eggplant from the oven and cut into chunks, then add it and the other ingredients into the bowl of a food processor or blender and blend until smooth.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>This dip has no salt or oil, seems wetter than imagined, we were not fond of this one, but next time may make it with less tomato &#038; more eggplant.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1134,11,610,581],"tags":[1149,2111,1124],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1677"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=1677"}],"version-history":[{"count":4,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1677\/revisions"}],"predecessor-version":[{"id":1685,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/1677\/revisions\/1685"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=1677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=1677"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=1677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}