{"id":4580,"date":"2021-10-28T16:45:06","date_gmt":"2021-10-28T16:45:06","guid":{"rendered":"https:\/\/foodfoodeateat.co.uk\/?p=4580"},"modified":"2021-10-28T16:45:06","modified_gmt":"2021-10-28T16:45:06","slug":"oven-baked-aubergine-tomato-sheeps-cheese-bechamel","status":"publish","type":"post","link":"https:\/\/foodfoodeateat.co.uk\/?p=4580","title":{"rendered":"Oven baked aubergine, tomato &amp; sheep&apos;s cheese bechamel"},"content":{"rendered":"<p>This is not what the book intends, the aubergine shells did not come out crispy and could in no way be filled so much as they could be draped into a lasagne dish. \u00a0So I took inspiration from this new physical form and created a sort of lasagne. \u00a0Flexible in that it can be a sauce with other things or a sort of stew on its own.<\/p>\n<p>Oo, also cheddar is not the suggested cheese, but used here it was fine. \u00a0I do think the nuttiness of gruyere would be a benefit, however.<\/p>\n<p>From Aegean, by Marianna Leivaditaki, pg. 118<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is not what the book intends, the aubergine shells did not come out crispy and could in no way be filled so much as they could be draped into a lasagne dish. \u00a0So I took inspiration from this new physical form and created a sort of lasagne. \u00a0Flexible in that it can be a&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4570,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[307],"class_list":["post-4580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-aegean"],"_links":{"self":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4580"}],"version-history":[{"count":0,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/4580\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=\/wp\/v2\/media\/4570"}],"wp:attachment":[{"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodfoodeateat.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}