{"id":983,"date":"2015-09-14T15:05:59","date_gmt":"2015-09-14T07:05:59","guid":{"rendered":"http:\/\/people.utm.my\/hanim\/?p=983"},"modified":"2015-09-14T15:30:44","modified_gmt":"2015-09-14T07:30:44","slug":"983","status":"publish","type":"post","link":"https:\/\/people.utm.my\/hanim\/2015\/09\/14\/983\/","title":{"rendered":"RECIPE TODAY"},"content":{"rendered":"<p>INGREDIENTS<br \/>1 large aubergine, sliced into thin rings<br \/>6 ripe tomatoes, sliced<br \/>a punnet of cherry tomatoes, halved<br \/>grated mozzarella cheese<br \/>feta cheese<br \/>parmesan cheese<br \/>plenty of olive oil<br \/>butter<br \/>30g flour<br \/>300ml milk<br \/>nutmegMETHOD<br \/>Preheat oven to 200C. <\/p>\n<p>Heat a griddle pan.<br \/>Dunk the slices of aubergine into a plate of olive oil so that it absorbs the oil on both sides, before frying on the very hot griddle plan on both sides until no longer hard. Set aside.<br \/>In a frying pan, fry the slices of tomatoes in butter &amp; olive oil for about 5 minutes. Season with plenty of s&amp;p and set aside.<br \/>In a saucepan, make the bechamel sauce. Melt 30g butter, mix in 30g of flour to form a paste, then add the milk little by little, mixing well to get rid of the lumps (I use a magiwhisk). Stir for about 5 mins until the milk thickens.<br \/>Take off the heat, add nutmeg, plenty of s&amp;p, and plenty of grated mozzarella (you want this to be very thick, not runny).<br \/>Assemble in a Pyrex or ceramic oven dish: A layer of aubergines, A layer of white sauce, then a layer of tomatoes. Crumble over the feta. Repeat the procedure twice more. Try and finish with a layer of aubergines if poss.<br \/>Grate over plenty of parmesan and bake in the oven for 20\/30 mins. Serve with a green salad w\/ balsamic dressing.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS1 large aubergine, sliced into thin rings6 ripe tomatoes, sliceda punnet of cherry tomatoes, halvedgrated mozzarella cheesefeta cheeseparmesan cheeseplenty of olive oilbutter30g flour300ml milknutmegMETHODPreheat oven to 200C. Heat a griddle pan.Dunk the slices of aubergine into a plate of olive oil so that it absorbs the oil on both sides, before frying on the very [&hellip;]<\/p>\n","protected":false},"author":87,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[],"class_list":["post-983","post","type-post","status-publish","format-standard","hentry","category-recipe","entry"],"_links":{"self":[{"href":"https:\/\/people.utm.my\/hanim\/wp-json\/wp\/v2\/posts\/983","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/people.utm.my\/hanim\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/people.utm.my\/hanim\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/people.utm.my\/hanim\/wp-json\/wp\/v2\/users\/87"}],"replies":[{"embeddable":true,"href":"https:\/\/people.utm.my\/hanim\/wp-json\/wp\/v2\/comments?post=983"}],"version-history":[{"count":0,"href":"https:\/\/people.utm.my\/hanim\/wp-json\/wp\/v2\/posts\/983\/revisions"}],"wp:attachment":[{"href":"https:\/\/people.utm.my\/hanim\/wp-json\/wp\/v2\/media?parent=983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/people.utm.my\/hanim\/wp-json\/wp\/v2\/categories?post=983"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/people.utm.my\/hanim\/wp-json\/wp\/v2\/tags?post=983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}