{"id":43282,"date":"2017-07-18T17:33:20","date_gmt":"2017-07-18T15:33:20","guid":{"rendered":"https:\/\/iloveitalianfood.it\/melanzane-grigliate-menta-e-concasse-di-pomodoro-en\/"},"modified":"2018-01-04T16:30:10","modified_gmt":"2018-01-04T15:30:10","slug":"melanzane-grigliate-menta-e-concasse-di-pomodoro-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/melanzane-grigliate-menta-e-concasse-di-pomodoro-en\/","title":{"rendered":"Grilled eggplant rolls on tomato and mint concass\u00e9"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">1<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">40 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 4 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">eggplant,\t2<br \/>\ncooked chickpeas,\t7.5 oz<br \/>\npotato boiled,\t1<br \/>\nripe tomatoes,\t14oz<br \/>\nolive oil,\t5 tablespoons<br \/>\ngarlic, 1 clove<br \/>\nmint, \t1 sprig<br \/>\nsalt, to tatse<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Clean and wash the eggplants and cut them into slices about 5mm thick. Season with salt and brush the eggplant with olive oil and cook on the grill with the grill plate , three minutes to side .<br \/>\nIn mixer blend the chickpeas with boiled potato , a teaspoon of turmeric , a tablespoon of olive oil until creamy omogenera . Season with salt and add the parsley .<br \/>\nSpread the eggplant with chickpeas and roll , stopping the rolls with toothpicks .<br \/>\nIn a bowl put the oil with the garlic , mint leaves , a pinch of salt and pepper and cook for 20  minutes .<br \/>\nBlanch the tomatoes in boiling water , drain them and deprive them of pell and seeds , cut into pieces and put them in a ciuotola prepared with oil ; stir and make flavor.<br \/>\nDistribute concass\u00e9 tomatoes on the bottom of the individual plates and lay the rolls of eggplant .<\/p>\n<p>Thanks to <a href=\"http:\/\/www.essenzadivaniglia.com\" target=\"_blank\">Laura Gioia<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>30313<\/p>\n","protected":false},"author":1,"featured_media":43283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43282","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43282"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43282\/revisions"}],"predecessor-version":[{"id":44555,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43282\/revisions\/44555"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43283"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43282"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43282"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43282"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}