{"id":283,"date":"2011-08-13T15:32:19","date_gmt":"2011-08-13T15:32:19","guid":{"rendered":"http:\/\/www.margiesrecipes.com\/?p=283"},"modified":"2011-08-13T15:32:19","modified_gmt":"2011-08-13T15:32:19","slug":"eggplant-spread-from-santorini","status":"publish","type":"post","link":"https:\/\/www.margiesrecipes.com\/?p=283","title":{"rendered":"EGGPLANT SPREAD FROM SANTORINI"},"content":{"rendered":"<ul>\n<li>\n<h1>1 large or 2 medium egg plants (white is best if you can find it)<\/h1>\n<\/li>\n<li>\n<h1>Juice from 1 large lemon<\/h1>\n<\/li>\n<li>\n<h1>2 cloves garlic (or more if you like) minced<\/h1>\n<\/li>\n<li>\n<h1>3 T. very finely chopped parsley<\/h1>\n<\/li>\n<li>\n<h1>3 T. plain unflavored yogurt<\/h1>\n<\/li>\n<li>\n<h1>2 T. mayonnaise<\/h1>\n<\/li>\n<li>\n<h1>2 T. ground walnuts<\/h1>\n<\/li>\n<li>\n<h1>Olive oil to taste \u2013 about \u00bc cup<\/h1>\n<\/li>\n<\/ul>\n<p>Roast the eggplant with skin on after pricking skin with fork.\u00a0 Temperature about 375 degrees.\u00a0When soft, about 30 -40 minutes, cool and peel, removing as many seeds as possible.\u00a0Put pulp into food processor and start adding rest of ingredients.\u00a0 Keep tasting adding a little more of things as your palate tells you to do so until you get a pureed dip that you like.\u00a0 You can also consider adding capers<br \/>\nor onion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 large or 2 medium egg plants (white is best if you can find it) Juice from 1 large lemon 2 cloves garlic (or more if you like) minced 3 T. very finely chopped parsley 3 T. plain unflavored yogurt &hellip; <a href=\"https:\/\/www.margiesrecipes.com\/?p=283\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[79],"class_list":["post-283","post","type-post","status-publish","format-standard","hentry","category-appetizers","tag-eggplant"],"_links":{"self":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=283"}],"version-history":[{"count":1,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/283\/revisions"}],"predecessor-version":[{"id":284,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=\/wp\/v2\/posts\/283\/revisions\/284"}],"wp:attachment":[{"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.margiesrecipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}