{"id":4851,"date":"2005-12-11T23:12:58","date_gmt":"2005-12-12T06:12:58","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4851"},"modified":"2010-05-18T23:13:18","modified_gmt":"2010-05-19T06:13:18","slug":"hot-and-spicy-asian-eggplant","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4851","title":{"rendered":"Hot and Spicy Asian Eggplant"},"content":{"rendered":"

3\/4 pound small italian or asian eggplant, cut into 1″ cubes\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

3\/4 C. shredded carrots\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

1\/2 C. canned tomato puree\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

2 tsp. minced garlic\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

1\/8 tsp. salt\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

pinch of red-pepper flakes\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

2 tsp. toasted sesame oil\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

2 T. chopped cilantro (optional)\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Preheat the oven to 375\u00c2\u00b0F. In a 13″ x 9″ nonstick baking pan, combine the eggplant, carrots, tomato puree, garlic, salt, and pepper flakes. Toss to mix well. Cover the pan tightly with aluminum foil. Bake for about 45 minutes, stirring occasionally, or until the eggplant is very tender. Drizzle with the sesame oil. Toss. Serve, sprinkled with cilantro, if using. Be sure to choose the small Asian or Italian eggplants for this dish. They’re milder than large pear-shaped eggplants, so there’s no need to peel them.<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

Yield: 4 servings<\/span><\/p>\n

Calories: 68<\/span><\/p>\n

Fat: 3g<\/span><\/p>\n

Fiber: 4g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

3\/4 pound small italian or asian eggplant, cut into 1″ cubes\u00c2\u00a0 3\/4 C. shredded carrots\u00c2\u00a0 1\/2 C. canned tomato puree\u00c2\u00a0 2 tsp. minced garlic\u00c2\u00a0 1\/8 tsp. salt\u00c2\u00a0 pinch of red-pepper flakes\u00c2\u00a0 2 tsp. toasted sesame oil\u00c2\u00a0 2 T. chopped cilantro (optional)\u00c2\u00a0 \u00c2\u00a0 Preheat the oven to 375\u00c2\u00b0F. In a 13″ x 9″ nonstick baking pan, combine the eggplant, carrots, tomato puree, garlic, salt, and pepper flakes. Toss to mix well. Cover the pan tightly with aluminum foil. Bake for about…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4851","post","type-post","status-publish","format-standard","hentry","category-vegetables"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4851","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4851"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4851\/revisions"}],"predecessor-version":[{"id":4853,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/4851\/revisions\/4853"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}