{"id":70,"date":"2007-04-01T16:18:07","date_gmt":"2007-04-01T21:18:07","guid":{"rendered":"http:\/\/www.gourmetproject.ca\/?p=70"},"modified":"2007-10-31T20:59:09","modified_gmt":"2007-11-01T01:59:09","slug":"21-olive-and-eggplant-spread-p11","status":"publish","type":"post","link":"http:\/\/www.gourmetproject.ca\/?p=70","title":{"rendered":"21. Olive and Eggplant Spread p.11"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/www.gourmetproject.ca\/wp-content\/uploads\/2007\/04\/21-olive-and-eggplant-spread-p-11-small.JPG\" \/><br \/>\n<a href=\"http:\/\/www.epicurious.com\/recipes\/recipe_views\/views\/107215\">the recipe<\/a><\/p>\n<p>This was a great appetizer, it&#8217;s basically a tapenade cut with roasted eggplant. I love eggplant, and I love olives, together they&#8217;re even better. Eggplant dips naturally tend to turn out a kind of grey-brown that&#8217;s not the most inviting. The olives helped it turn a delightful shade of purple with a nice lustre. Also, a straight ahead tapenade can be a bit too much olive, even for olive lovers. Using eggplant cut the intensity and made this very affordable. I&#8217;d say this was the best of both worlds. I like that all the saltiness of the dip came from the olives and capers, no need to add more.<\/p>\n<p>The result here had loads of olive flavour, with the almost meaty background of the eggplant. It worked well as a dip, which I find nicer than having to spread a thin layer as you would with a more potent tapenade. This was a really solid recipe that I&#8217;d happily make again.<\/p>\n<div style=\"position: relative; height: 25px; width: 125px\">\n<div style=\"position: absolute; top:0; left:0; height: 25px; width: 100px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-front.png) left\"><\/div>\n<div style=\"position: absolute; top: 0px; left: 100px; height: 25px; width: 25px; background: url(http:\/\/www.gourmetproject.ca\/wp-content\/plugins\/rating-bar\/rating-back.png) right\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>the recipe This was a great appetizer, it&#8217;s basically a tapenade cut with roasted eggplant. I love eggplant, and I love olives, together they&#8217;re even better. Eggplant dips naturally tend to turn out a kind of grey-brown that&#8217;s not the most inviting. The olives helped it turn a delightful shade of purple with a nice [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,2],"tags":[81,143,167,145,62,141,146,190],"_links":{"self":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/70"}],"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=70"}],"version-history":[{"count":0,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=\/wp\/v2\/posts\/70\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=70"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=70"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetproject.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=70"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}