{"id":46441,"date":"2018-01-28T10:56:12","date_gmt":"2018-01-28T15:56:12","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46441"},"modified":"2018-01-28T10:56:12","modified_gmt":"2018-01-28T15:56:12","slug":"ginger-congee-with-chili-garlic-eggplant%e3%83%94%e3%83%aa%e8%be%9b%e8%8c%84%e5%ad%90%e3%81%ae%e3%81%9b%e7%94%9f%e5%a7%9c%e7%b2%a5","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46441&lang=en","title":{"rendered":"Ginger Congee with Chili Garlic Eggplant<br>\u30d4\u30ea\u8f9b\u8304\u5b50\u306e\u305b\u751f\u59dc\u7ca5"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46442 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/21-5.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Congee is probably one of my favorite breakfast meals.<\/p>\n<p>But at our house it&#8217;s usually a meal for one.<\/p>\n<p>Terry thinks congee is a prison food (lol)!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46443 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/41.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>But first I want to talk about the topping.<\/p>\n<p>I found this beautiful Chinese eggplant at an Asian grocery store, so I sauteed them first, and then marinated them in chili garlic spicy sweet marinade.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46444 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/17-5.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/17-5.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/17-5-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Yum!<\/p>\n<p>Did I tell you eggplant is one of my favorite veggies?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46445 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/19-5.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>Congee is ready.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46446 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/18-6.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I eat it any time of the year, but this hot steamy bowl of goodness is really perfect this time of the year.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46447 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/23-2.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>The marinated eggplant looked great on it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46448 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/24-4.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Congee is so creamy.<\/p>\n<p>It&#8217;s too bad if only prisoners can enjoy it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46449 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/22-2.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/22-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/01\/22-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Congee is probably one of my favorite breakfast meals. But at our house it&#8217;s usually a meal for one. Terry thinks congee is a prison food (lol)! But first I want to talk about the topping. I found this beautiful Chinese eggplant at an Asian grocery store, so I sauteed them first, and then marinated [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,29],"tags":[],"class_list":["post-46441","post","type-post","status-publish","format-standard","hentry","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46441","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=46441"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46441\/revisions"}],"predecessor-version":[{"id":46457,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46441\/revisions\/46457"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}