{"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 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
\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