{"id":33332,"date":"2014-09-07T22:11:01","date_gmt":"2014-09-08T02:11:01","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=33332"},"modified":"2014-09-09T16:37:30","modified_gmt":"2014-09-09T20:37:30","slug":"eggplant-pasta-with-garlic-chili-oil%e3%82%ac%e3%83%bc%e3%83%aa%e3%83%83%e3%82%af%e3%83%81%e3%83%aa%e3%82%aa%e3%82%a4%e3%83%ab%e3%81%8c%e3%81%91%e8%8c%84%e5%ad%90%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=33332&lang=en","title":{"rendered":"Eggplant Pasta with Garlic Chili Oil
\u30ac\u30fc\u30ea\u30c3\u30af\u30c1\u30ea\u30aa\u30a4\u30eb\u304c\u3051\u8304\u5b50\u30d1\u30b9\u30bf"},"content":{"rendered":"

\"20\"<\/a><\/p>\n

Eggplant Pasta with Garlic Chili Oil<\/strong><\/p>\n

Eggplant is one my favorite vegetables.<\/p>\n

<\/p>\n

Unfortunately, it’s not Terry’s favorite, as it’s one of the “cucumber family” that he does not care for.<\/p>\n

So I mainly cook eggplant for dinner for one (me) when he is away for business.<\/p>\n

I made this eggplant pasta a few weeks ago for my dinner, and I absolutely loved this!<\/p>\n

The combination of the rich tahini sauce, spicy oil, and fresh herbs is just perfect, and it goes so well with roasted eggplant.<\/p>\n

When I buy eggplant I usually roast them first so that I can use them for making different dishes throughout the week. <\/p>\n

Eggplant Pasta with Garlic Chili Oil (2 servings)<\/strong><\/p>\n

1 eggplant, cut into bite size pieces, roasted with canola oil in 400F oven until cooked through
\n200~250g angel hair pasta, cooked
\ntahini sauce
\n– 1 tablespoon tahini paste
\n– 1 tablespoon sugar
\n– 1 tablespoon soy sauce
\n– salt and pepper
\ngarlic chili oil
\n– 1 tablespoon canola oil
\n– 1 clove garlic, chopped
\n– 1\/2 teaspoon dried chili pepper
\ncilnatro, chopped
\ngreen onion, chopped<\/p>\n

1. Make tahini sauce. COmbine all the ingredients.
\n2. Make garlic chili oil. Cook garlic and chili pepper in oil at low to medium heat
\n3. Serve pasta with roasted eggplant, sauce, garlic chili oil, cilantro, and green onion.<\/p><\/div>\n

\u30ac\u30fc\u30ea\u30c3\u30af\u30c1\u30ea\u30aa\u30a4\u30eb\u304c\u3051\u8304\u5b50\u30d1\u30b9\u30bf<\/strong><\/p>\n

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\u3084\u3063\u3071\u308a\u8304\u5b50\u597d\u304d\u306b\u306f\u305f\u307e\u3089\u306a\u3044\u4e00\u54c1\u3067\u3059\u3002<\/p>\n

\u7d20\u9eba\u3067\u3082\u3088\u3044\u306e\u3067\u3059\u304c\u3001\u79c1\u306f\u7c21\u5358\u306b\u624b\u306b\u5165\u308b\u30a8\u30f3\u30b8\u30a7\u30eb\u30d8\u30a2\u30fc\u30d1\u30b9\u30bf\u3067\u3002<\/p>\n

\u30bf\u30d2\u30cb\uff08\u80e1\u9ebb\u30da\u30fc\u30b9\u30c8\uff09\u304c\u57fa\u672c\u306e\u30bf\u30ec\u3067\u3055\u3055\u3063\u3068\u30d1\u30b9\u30bf\u3092\u548c\u3048\u305f\u3089\u3001\u30ed\u30fc\u30b9\u30c8\u3057\u305f\u8304\u5b50\u3092\u306e\u305b\u3066\u3001\u4ed5\u4e0a\u3052\u306b\u3001\u30ac\u30fc\u30ea\u30c3\u30af\u30c1\u30ea\u30aa\u30a4\u30eb\u3092\u307e\u308f\u3057\u304b\u3051\u305f\u3089\u3001\u51fa\u6765\u4e0a\u304c\u308a\uff01<\/p>\n

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\"25\"<\/a><\/p>\n

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\"\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Eggplant Pasta with Garlic Chili Oil Eggplant is one my favorite vegetables.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,28,29],"tags":[],"class_list":["post-33332","post","type-post","status-publish","format-standard","hentry","category-starches","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33332","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=33332"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33332\/revisions"}],"predecessor-version":[{"id":33361,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33332\/revisions\/33361"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}