{"id":3478,"date":"2024-09-11T18:49:29","date_gmt":"2024-09-11T17:49:29","guid":{"rendered":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=3478"},"modified":"2024-09-11T18:49:29","modified_gmt":"2024-09-11T17:49:29","slug":"mop-di-melanzane","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2024\/09\/11\/mop-di-melanzane\/","title":{"rendered":"“Mop” di melanzane."},"content":{"rendered":"

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Robert Maklowicz cooked it in his recent episode from Dalmatia, I loved how it looked, I had to try. Anything with aubergines excites me since we live in Italia, I might plant some next year!<\/p>\n\n\n\n

I’ve only made one of these, as the rest of the family were looking forward to their ragu. <\/p>\n\n\n\n

I peeled one, not very big aubergine, leaving the green top, essential for it to keep the shape. I then cut it from the bottom upwards to make it look like a thick mop and plonked it into the pot of salted, boiling water for about 10 minutes. Left to drain and cool. In the meantime I’ve made a quick and delicious tzatziki; grated some cucumber, crushed a garlic clove and mashed it with some salt, finely chopped some mint from the garden and once the cucumbers let out all the water I removed it and combined all ingredients together, adding a touch more salt and olive oil. <\/p>\n\n\n\n

Cooled melanzane were generously dipped in egg. <\/p>\n\n\n\n

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Then onto the breadcrumbs, which had also some sweet, smoked paprika in it, quite a lot, actually, not intentionally though! \ud83d\ude42<\/p>\n\n\n\n

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And then into the hot oil for a few minutes, until crunchy and golden brown. <\/p>\n\n\n\n

I found the whole thing absolutely delicious with a glass of red. Can’t wait to share with fellow melanzane lovers. <\/p>","protected":false},"excerpt":{"rendered":"

Robert Maklowicz cooked it in his recent episode from Dalmatia, I loved how it looked, I had to try. Anything with aubergines excites me since we live in Italia, I might plant some next year! I’ve only made one of these, as the rest of the family were looking forward to their ragu. I peeled … Continue reading “Mop” di melanzane.<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":3481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-3478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-good-food"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/3478","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=3478"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/3478\/revisions"}],"predecessor-version":[{"id":3482,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/3478\/revisions\/3482"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media\/3481"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=3478"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=3478"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=3478"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}