{"id":1663,"date":"2010-09-06T08:08:01","date_gmt":"2010-09-06T08:08:01","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=1663"},"modified":"2010-09-06T08:08:01","modified_gmt":"2010-09-06T08:08:01","slug":"recipe-baked-aubergine-with-goats-curd-and-chilli","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/09\/06\/recipe-baked-aubergine-with-goats-curd-and-chilli\/","title":{"rendered":"Recipe | Baked aubergine with goat’s curd and chilli"},"content":{"rendered":"

\"\"<\/a>You have to take your hat off to Ralph Ferrett<\/a>. A self-confessed ‘voracious carnivore’, he is going vegetarian for the whole of September. It’s a noble effort, and one that I could not echo, but it has at least inspired me to eat less meat, for the sake of the environment, my health, and my wallet.<\/p>\n

Aubergine is a meaty fella, however, and makes a stunning substitute for a hunk of flesh. If you don’t have the time to make goat’s curd then just use goat’s yoghurt, or indeed normal yoghurt. I happened to have some leftover, and wouldn’t ordinarily wait 24 hours to cook Sunday lunch.<\/p>\n

Serves 1
\n<\/span>A medium aubergine
\n200ml goat’s yoghurt
\nA red chilli, deseeded and finely chopped
\nA few parsley leaves
\nHalf a lemon
\nOlive oil
\nSalt and pepper<\/p>\n

I fully realise that you probably won’t bother to make goat’s curd for what is otherwise a very quick and simple dish, but just in case you want to know how (it’s very easy)…<\/em><\/p>\n

– Make the goat’s curd putting a sieve over a bowl and lining the sieve with muslin cloth or a clean J cloth<\/a>. Tip in the goat’s yoghurt, add a pinch of salt, and leave in the fridge for 24 hours. You’re aiming to drain the whey, leaving you with thick, rich curd.<\/p>\n

– Preheat the oven to 200C. Cut the aubergine in half down the middle and score to flesh in criss-crosses. Season with salt and pepper and a little olive oil and stick in the oven for 45 minutes.<\/p>\n

– Remove from the oven and top with a good thuck of goat’s curd, chopped chilli and a few parsley leaves. Serve immediately with a drizzle of oil and a squeeze of lemon.<\/p>\n

*****<\/p>\n

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You have to take your hat off to Ralph Ferrett. A self-confessed ‘voracious carnivore’, he is going vegetarian for the whole of September. It’s a noble effort, and one that I could not echo, but it has at least inspired me to eat less meat, for the sake of the environment, my health, and my […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[8],"tags":[42,156,265,350,485,827],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-qP","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1663"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=1663"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/1663\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=1663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=1663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=1663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}