{"id":62,"date":"2007-03-26T20:22:17","date_gmt":"2007-03-27T01:22:17","guid":{"rendered":"http:\/\/www.gourmetproject.ca\/?p=62"},"modified":"2008-06-22T16:47:39","modified_gmt":"2008-06-22T20:47:39","slug":"17-grilled-eggplant-sandwiches-with-lemon-aioli-feta-and-mint-p182","status":"publish","type":"post","link":"http:\/\/www.gourmetproject.ca\/?p=62","title":{"rendered":"17. Grilled Eggplant Sandwiches With Lemon Aioli, Feta, and Mint p.182"},"content":{"rendered":"

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the recipe<\/a><\/p>\n

I sextupled this recipes and brought two sheet pans full to a picnic in the parc. They were devoured within seconds. I’m not sure if this was because they were scrumptious, or if my audience of hungry students wasn’t too discerning. I though these were OK, without being anything special. I think my expectations may have been a bit high. I was hoping for a very Mediterranean result, with feta, olive oil, garlic, lemon, eggplant, and mint. Somehow the mayonnaise in the aioli overwhelmed the other flavours, and the result was a bit bland. The mint did come through nicely.<\/p>\n

I didn’t have access to a grill for these so I broiled the eggplant slices. Grilling might have added a nice smokiness, but the problem here didn’t lie in the eggplant. Toasting the buns I put them on would have been nice too. The recipe calls for a baguette, but for feeding a crowd rolls made more sense.<\/p>\n

If I made these again I’d up the garlic and lemon juice, and use the best quality feta I could get my hands on. There really isn’t a lot of mayonnaise in here, but I think I’d try to cut it even further (would it still be an aioli? that’s a question for the ages). While this was better in theory than in practice, it wasn’t at all bad. In fact I’d make it again.<\/p>\n

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the recipe I sextupled this recipes and brought two sheet pans full to a picnic in the parc. They were devoured within seconds. I’m not sure if this was because they were scrumptious, or if my audience of hungry students wasn’t too discerning. I though these were OK, without being anything special. I think my […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[12,2],"tags":[167,170,46,155,96,172,169,71,171,173,168,72],"_links":{"self":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/62"}],"collection":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=62"}],"version-history":[{"count":0,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/62\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}