{"id":43386,"date":"2017-07-18T17:36:33","date_gmt":"2017-07-18T15:36:33","guid":{"rendered":"https:\/\/iloveitalianfood.it\/involtini-di-melanzane-con-crema-di-ceci-e-nocciole-en\/"},"modified":"2018-01-04T16:27:21","modified_gmt":"2018-01-04T15:27:21","slug":"involtini-di-melanzane-con-crema-di-ceci-e-nocciole-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/involtini-di-melanzane-con-crema-di-ceci-e-nocciole-en\/","title":{"rendered":"Eggplants rolls, chickpeas and hazelnuts cream"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">50 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 10 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">round eggplant, 1<br \/>\nboiled chickpeas, 9 oz<br \/>\nbasil leaves, 1 bunch<br \/>\nhazelnuts cream, 1 tbsp<br \/>\nlemon juice ,1 tbsp<br \/>\ngarlic, 1 clove<br \/>\nturmerich powder, \u00bd tsp<br \/>\nolive oil, \u00bd cup<br \/>\nsale, to taste<br \/>\npepe, to taste<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Cut the eggplants into round slices of about half a centimeter, season with salt on both sides and drain in a colander for about 30 minutes.<br \/>\nMeanwhile chop the basil and mix it with 5 tablespoons of oil, a pinch of salt and pepper.<br \/>\nTake the eggplants slices and dry them with a clean cloth (or absorbent paper) from the liquid released. Brush with basil oil and cook them on the grid at maximum power for 5-6 minutes per side. When cooked, transfer them to a baking dish covered with aluminum to keep them warm.<br \/>\nFor the chickpeas cream: in a food processor place drained chickpeas, the hazelnuts cream,  lemon juice, turmeric powder, garlic, half a cup of oil, salt and pepper.<br \/>\nWhisk long until you get a smooth cream. If necessary, add a few tablespoons of water.<\/p>\n<p>Thanks to <a href=\"http:\/\/foodfreestyle.com\" target=\"_blank\">Food Free Style<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>30665<\/p>\n","protected":false},"author":1,"featured_media":43387,"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-43386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43386","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=43386"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43386\/revisions"}],"predecessor-version":[{"id":44491,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43386\/revisions\/44491"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43387"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}