{"id":13354,"date":"2010-06-18T23:36:40","date_gmt":"2010-06-19T03:36:40","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13354"},"modified":"2010-06-18T23:36:40","modified_gmt":"2010-06-19T03:36:40","slug":"roasted-eggplant-pasta%e7%84%bc%e3%81%8d%e8%8c%84%e5%ad%90%e3%81%ae%e3%82%b7%e3%83%b3%e3%83%97%e3%83%ab%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13354&lang=en","title":{"rendered":"Roasted Eggplant Pasta
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Roasted Eggplant Pasta<\/strong>
\nDinner June 13, 2010<\/em><\/p>\n

I love eggplants, and I grew up eating lots of them. When I first saw “American” eggplants here in the US, I couldn’t believe my eyes! They were so big! I’ve gotten used to them over the years, but last week when I found at Costco these smaller eggplants that look very much like Japanese ones, I was so excited. They call them “baby eggplants”. This is the first dish I made with these baby eggplants.<\/p>\n

Roasted eggplants were chopped (no skin) into small pieces with ginger and cooked garlic. This mixture was added to cooked pasta and mixed with olive oil, red wine vinegar, soy sauce, and salt and pepper. Shiso (Japanese basil) was sprinkled on top. It’s a very simple dish, but you can really enjoy the taste of eggplant.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Roasted Eggplant Pasta Dinner June 13, 2010 I love eggplants, and I grew up eating lots of them. When I first saw “American” eggplants here in the US, I couldn’t believe my eyes! They were so big! I’ve gotten used to them over the years, but last week when I found at Costco these smaller […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-13354","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13354"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13354\/revisions"}],"predecessor-version":[{"id":13388,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13354\/revisions\/13388"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}