{"id":2165,"date":"2015-07-18T03:05:39","date_gmt":"2015-07-18T03:05:39","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/07\/18\/2015717raw-eggplant-salad\/"},"modified":"2015-07-18T03:05:39","modified_gmt":"2015-07-18T03:05:39","slug":"2015717raw-eggplant-salad","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/07\/18\/2015717raw-eggplant-salad\/","title":{"rendered":"Raw eggplant salad"},"content":{"rendered":"<p>The first time I came across a recipe with raw eggplant I was quite suspicious, but then tried it and realized it was really good. So in this &#8220;eggplant week&#8221; I&#8217;ve decided to prepare a raw eggplant salad rather than offering you the more than classic stuffed eggplant, or mozzarella grilled eggplant&#8230;<\/p>\n<p>For two as a side dish I used 1 Japanese eggplant, 1 sprout of myoga (wait a little there&#8217;s a post coming very soon about it), a little of katsuo bushi, soya sauce. You can add shiso leaves if you have some, I didn&#8217;t this time. I cut the eggplant in small bites and drain the water with salt (like you may do for cucumbers), then I slice the myoga finely, (and the shiso if any). Then mix the eggplant and the myoga (and shiso). Serve on a plate, add a bit of soya sauce top with the katsuo bushi and it&#8217;s ready to eat!<\/p>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/54c4c3bde4b03dfa2a325d98\/550e8df8e4b047e3d942a260\/55a90b30e4b04793ffd0e3e6\/1437141809978\/image.jpg\" alt=\"\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The first time I came across a recipe with raw eggplant I was quite suspicious, but then tried it and realized it was really good. So in this &#8220;eggplant week&#8221; I&#8217;ve decided to prepare a raw eggplant salad rather than offering you the more than classic stuffed eggplant, or mozzarella grilled eggplant&#8230; For two as&#8230; <a class=\"more-link\" href=\"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/07\/18\/2015717raw-eggplant-salad\/#more-2165\">Continue Reading &rarr;<\/a><\/p>\n","protected":false},"author":2,"featured_media":2167,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,383],"tags":[422,22,21,44,26,632,802,12,7,13,1084,1083,1082],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/2165"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=2165"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/2165\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=2165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=2165"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=2165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}