{"id":344154,"date":"2014-08-29T11:06:00","date_gmt":"2014-08-29T03:06:00","guid":{"rendered":"http:\/\/www.mariefranceasia.com\/uncategorized-hk\/laubergine-lamie-des-menus-estivaux-344154.html"},"modified":"2019-05-04T07:57:05","modified_gmt":"2019-05-03T23:57:05","slug":"laubergine-lamie-des-menus-estivaux","status":"publish","type":"post","link":"https:\/\/www.mariefranceasia.com\/hk\/galerie\/laubergine-lamie-des-menus-estivaux-344154.html","title":{"rendered":"Eggplant: A delightful ingredient for light recipes"},"content":{"rendered":"<h2> <span>\ufffc\ufffc\ufffc<\/span> <\/h2>  <h2> <span>THE RECIPE:<\/span> <\/h2> <p>(For two)<\/p> <p>Draw slight crosspieces in the flesh of two eggplants split into lengths. Coat them with a light drizzle of olive oil and place them in a warm oven for approximately 35 min at 200\u00b0C until they soften completely. For caviar: remove the flesh with a spoon, chop it with a knife, add the olive oil bit by bit. You can also add some crushed garlic or the fine chopped onion, salt and pepper. Serve tepid or cold.<\/p> <p><strong>Greek style:<\/strong>\u00a0Chop a bouquet of parsley and a half-onion, slice some feta cheese into small cubes, mix it all with a drizzle of olive oil and pepper, then cover the warm half-eggplant with cold minced vegetables.<\/p>  <p><em>Martine Azoulai\u00a0<\/em><\/p>  ","protected":false},"excerpt":{"rendered":"<p>Rich in soft fibres and not highly calorific (if we know how to cook it). Discover the eggplant through various light and delicious recipes.<\/p>\n","protected":false},"author":173,"featured_media":31051,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_metadesc":"Rich in soft fibres and not highly calorific (if we know how to cook it). 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