{"id":165,"date":"2017-09-21T10:53:11","date_gmt":"2017-09-21T17:53:11","guid":{"rendered":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/?p=165"},"modified":"2017-09-21T10:54:16","modified_gmt":"2017-09-21T17:54:16","slug":"baba-ghanoush","status":"publish","type":"post","link":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/2017\/09\/21\/baba-ghanoush\/","title":{"rendered":"Baba Ghanoush"},"content":{"rendered":"<p><b>Baba Ghanoush<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Kenji Lopez-Alt&#8217;s recipe<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 pounds <strong>Italian eggplants<\/strong><\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">3 minced cloves of <strong>garlic<\/strong><\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">2 tbsp <strong>lemon juice<\/strong><\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">6 tbsp <strong>tahini<\/strong> (as per taste?)\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><strong>Olive oil<\/strong>, parsley, paprika<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><em>Broil<\/em> eggplants until no resistance to toothpick, up to 1 hour<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Remove skin, transfer flesh to <em>salad spinner<\/em> to remove water, increase flavor<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Garlic and lemon juice + above to <em>blender<\/em><\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Add Tahini, Emulsify with olive oil<\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Baba Ghanoush Kenji Lopez-Alt&#8217;s recipe 2 pounds Italian eggplants 3 minced cloves of garlic 2 tbsp lemon juice 6 tbsp tahini (as per taste?)\u00a0 Olive oil, parsley, paprika Broil eggplants until no resistance to toothpick, up to 1 hour Remove skin, transfer flesh to salad spinner to remove water, increase flavor Garlic and lemon juice&hellip;<\/p>\n","protected":false},"author":37996,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[241],"tags":[],"class_list":["post-165","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/posts\/165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/users\/37996"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/comments?post=165"}],"version-history":[{"count":2,"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/posts\/165\/revisions"}],"predecessor-version":[{"id":167,"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/posts\/165\/revisions\/167"}],"wp:attachment":[{"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/media?parent=165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/categories?post=165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.ubc.ca\/conphyusedgrad\/wp-json\/wp\/v2\/tags?post=165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}