{"id":4195,"date":"2019-09-05T08:35:06","date_gmt":"2019-09-05T08:35:06","guid":{"rendered":"https:\/\/sinolin.co\/?p=4195"},"modified":"2019-09-11T03:48:20","modified_gmt":"2019-09-11T03:48:20","slug":"roasted-aubergine-with-pomegranates-parsley-by-dapur-sinolin-2","status":"publish","type":"post","link":"https:\/\/sinolin.co\/2019\/09\/05\/roasted-aubergine-with-pomegranates-parsley-by-dapur-sinolin-2\/","title":{"rendered":"Roasted Aubergine With Pomegranate and baked Beef Ribs by Dapur Sinolin"},"content":{"rendered":"\n<p>PREP: 15 MINS<\/p>\n\n\n\n<p>COOK: 35 MINS<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul><li>1 large or 2 smaller aubergines<\/li><li>(about 400g in total)<\/li><li>1 tbsp coriander seed<\/li><li>1 tbsp cumin seed<\/li><li>3 tbsp extra virgin olive oil, plus extra for\ndrizzling<\/li><li>handful fresh parsley<\/li><li>leaves<\/li><li>Greek yogurt, to serve<\/li><li>seeds from \u00bd ripe pomegranate<\/li><\/ul>\n\n\n\n<p>Method<\/p>\n\n\n\n<ol><li>Heat oven to 180C\/160C fan\/gas 4. Halve the\naubergines lengthways, then chop them into cubes, about 2.5cm across. Transfer to\na large bowl.<\/li><li>Using a pestle and mortar or small food\nprocessor, break the coriander and cumin seeds down a little, so that they are\ncrushed but not ground to a powder. Add them to the aubergines. Next add the\nolive oil and a good pinch of salt and pepper. Use your hands and turn the\naubergines over in the oil and spices until evenly coated. Tip onto a baking\ntray that can hold the aubergines in a single layer. Cook for 30-35 mins,\nturning once, until crisp, dark at the edges and utterly squashy.<\/li><li>Cool to almost to room temperature before\ntransferring to a bowl and mixing in the parsley. Season, then drizzle with a\nlittle oil. Dollop over yogurt and scatter with pomegranate seeds before\nserving.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>PREP: 15 MINS COOK: 35 MINS Ingredients 1 large or 2 smaller aubergines (about 400g in total) 1 tbsp coriander seed 1 tbsp cumin seed 3 tbsp extra virgin olive oil, plus extra for drizzling handful fresh parsley leaves Greek yogurt, to serve seeds from [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4211,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4195"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=4195"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4195\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/4211"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=4195"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=4195"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=4195"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}