{"id":4830,"date":"2024-12-06T16:52:44","date_gmt":"2024-12-06T15:52:44","guid":{"rendered":"https:\/\/newmolino.divitraining.nl\/eggplant-tower\/"},"modified":"2024-12-06T19:57:27","modified_gmt":"2024-12-06T18:57:27","slug":"eggplant-tower","status":"publish","type":"post","link":"https:\/\/hotel-molino.com\/en\/eggplant-tower\/","title":{"rendered":"Eggplant Tower"},"content":{"rendered":"\n<p>Torre de berenjenas , tomates y queso joven<\/p>\n\n<p><strong>ingredients for 4 people<\/strong><br\/>2 eggplants, 3 beef tomatoes, young white cheese, parsley, 6 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 clove garlic<\/p>\n\n<p><strong>Preparation<\/strong><br\/>Cut the eggplants into 8 slices about 1 centimeter thick, sprinkle them with salt and leave them for half an hour. Peel the tomatoes and cut them into 8 slices about 1 centimeter thick. Cut the young cheese into 4 slices. Pat the eggplants dry and fry them nice and brown and add some salt. Meanwhile, make the vinaigrette. Whisk the olive oil, balsamic vinegar, crushed garlic and a little sugar into a nice thick, dark sauce (add some more balasamico cream if necessary)     <\/p>\n\n<p><strong>Prepare<\/strong><br\/>Make turrets and stack eggplant\/tomato\/cheese\/tomato\/aubergine on top of each other sprinkle some layers with some salt and pepper. Finish by spooning the vinaigrette over it and sprinkle some chopped parsley on top. <\/p>\n\n<div class=\"wp-block-file\"><a id=\"wp-block-file--media-80a3e726-9c77-4457-92ec-9f31ee6d89cd\" href=\"https:\/\/hotel-molino.com\/wp-content\/uploads\/2020\/02\/Aubergine-toren.pdf\">Eggplant tower<\/a><a href=\"https:\/\/hotel-molino.com\/wp-content\/uploads\/2020\/02\/Aubergine-toren.pdf\" class=\"wp-block-file__button wp-element-button\" download=\"\" aria-describedby=\"wp-block-file--media-80a3e726-9c77-4457-92ec-9f31ee6d89cd\">Download<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Torre de berenjenas , tomates y queso joven ingredients for 4 people2 eggplants, 3 beef tomatoes, young white cheese, parsley, 6 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 clove garlic PreparationCut the eggplants into 8 slices about 1 centimeter thick, sprinkle them with salt and leave them for half an hour. Peel the tomatoes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3535,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[35],"tags":[],"class_list":["post-4830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookbook"],"acf":[],"_links":{"self":[{"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/posts\/4830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/comments?post=4830"}],"version-history":[{"count":0,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/posts\/4830\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/media\/3535"}],"wp:attachment":[{"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/media?parent=4830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/categories?post=4830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hotel-molino.com\/en\/wp-json\/wp\/v2\/tags?post=4830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}