{"id":1050,"date":"2020-02-04T12:23:49","date_gmt":"2020-02-04T18:23:49","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1050"},"modified":"2020-02-04T12:23:49","modified_gmt":"2020-02-04T18:23:49","slug":"melitzanosalanata-greek-eggplant-dip","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/02\/04\/melitzanosalanata-greek-eggplant-dip\/","title":{"rendered":"Melitzanosalanata &#8211; Greek Eggplant Dip"},"content":{"rendered":"<h2><strong>Melitzanosalata (Greek Eggplant Dip)<\/strong><\/h2>\n<p><strong>Yield: <\/strong>4 Servings<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>2 large eggplants<\/p>\n<p>4 cloves garlic, peeled and minced<\/p>\n<p>\u00bc cup extra virgin olive oil, plus more for serving<\/p>\n<p>3 tablespoons freshly squeezed lemon juice<\/p>\n<p>\u00be teaspoon Kosher salt<\/p>\n<p>\u00bc\u00a0 teaspoon fresh cracked black pepper<\/p>\n<p>Chopped fresh parsley leaves and olives for garnish<\/p>\n<h6><strong><em>Optional:\u00a0 Crushed Red Pepper Flakes<\/em><\/strong><\/h6>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>Preheat the oven to 400 degrees F<\/li>\n<li>Place the eggplant on a foil-lined baking sheet and prick a few times with a fork.<\/li>\n<li>Roast in the pre-heated oven for 50 to 60 minutes, turning every 15 minutes, until charred and soft.<\/li>\n<li>Allow the eggplant to rest until cool enough to handle.<\/li>\n<li>Peel the skin away from the flesh (if difficult, simply slice the eggplant in half lengthwise and use a spoon to scoop out the meat).<\/li>\n<li>Roughly chop the flesh and place in a colander to drain for 10 minutes.<\/li>\n<li>Transfer the eggplant to a large bowl and gently mash with a fork. Add the garlic, olive oil, lemon juice, salt, and pepper.<\/li>\n<li>Stir well and add salt and pepper to taste.<\/li>\n<li>Chill for one hour; serve drizzled with olive oil and topped with whole olives and parsley.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Melitzanosalata (Greek Eggplant Dip) Yield: 4 Servings Ingredients 2 large eggplants 4 cloves garlic, peeled and minced \u00bc cup extra virgin olive oil, plus more for serving 3 tablespoons freshly squeezed lemon juice \u00be teaspoon Kosher salt \u00bc\u00a0 teaspoon fresh<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1050","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1050"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1050\/revisions"}],"predecessor-version":[{"id":1051,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1050\/revisions\/1051"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1050"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1050"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1050"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}