{"id":41409,"date":"2016-07-30T20:55:31","date_gmt":"2016-07-31T00:55:31","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41409"},"modified":"2016-08-01T22:21:58","modified_gmt":"2016-08-02T02:21:58","slug":"zoodles-with-roasted-eggplant%e3%82%ba%e3%83%bc%e3%83%89%e3%83%ab%e3%81%ae%e8%8c%84%e5%ad%90%e3%83%88%e3%83%9e%e3%83%88%e3%82%bd%e3%83%bc%e3%82%b9%e5%92%8ce%e3%81%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41409&lang=en","title":{"rendered":"Zoodles with Eggplant Tomato Sauce
\u30ba\u30fc\u30c9\u30eb\u306e\u8304\u5b50\u30c8\u30de\u30c8\u30bd\u30fc\u30b9\u548c\u3048"},"content":{"rendered":"

\"33\"<\/p>\n

My first zoodles!<\/p>\n

I wanted to make zoodles for a long time, so I was so excited.<\/p>\n

\"30\"<\/p>\n

A friend of ours brought us this huge zucchini from his garden and I though it would be perfect.<\/p>\n

This was large but it was firm and very fresh.<\/p>\n

Just the way I like it.<\/p>\n

\"32\"<\/p>\n

I always thought I needed the special device to make zoodles, but then I saw other people simply using a peeler to make wide noodles.<\/p>\n

So I thought I would try that.<\/p>\n

Then, I realized that I didn’t even have a peeler, so I used a mandoline.<\/p>\n

I was a bit nervous, but I think it worked perfectly fine.<\/p>\n

\"31\"<\/p>\n

And I thought this roasted eggplant tomato sauce from Trader joe’s would be perfect to serve my first zoodles with.<\/p>\n

\"35\"<\/p>\n

I’m a big noodle fan, and I was intrigued by the veggie noodle concept, but I was also a bit skeptical.<\/p>\n

I wasn’t sure if it could really satisfy a noodle lover.<\/p>\n

\"36\"<\/p>\n

Well, now I’m convinced!<\/p>\n

This was absolutely delicious and I really loved the zoodles.<\/p>\n

It definitely felt like noodles to me and the unique lightness was wonderful.<\/p>\n

I’m sure I’ll be making zoodles a lot this summer.<\/p>\n

\"39\"<\/p>\n

Zoodles with Eggplant Tomato Sauce<\/strong><\/p>\n

sauce
\n– Trader Joe’s Eggplant with Tomatoes and Onions
\n– 1 teaspoon suagr
\n– salt and pepper
\n– a few splashes hot sauce
\n1 small to middle sized zucchini (or 1\/4 giant zucchini like the one I had!), sliced
\nolive oil
\nsalt and pepper
\nchopped fresh herbs<\/p>\n

1. Make sauce. Empty the Eggplant with Tomatoes and Onions in a pan. Add sugar, salt, pepper, and hot sauce. Heat up over middle heat.
\n2. Sautee zucchini slices with olive oil for a few minutes. Do not overcook. Salt and pepper.
\n3. Serve the sauteed zucchini with the eggplant sauce and fresh herbs.<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

My first zoodles! I wanted to make zoodles for a long time, so I was so excited. A friend of ours brought us this huge zucchini from his garden and I though it would be perfect. This was large but it was firm and very fresh. Just the way I like it. I always thought […]<\/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-41409","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\/41409","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=41409"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41409\/revisions"}],"predecessor-version":[{"id":41428,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41409\/revisions\/41428"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41409"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41409"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}