{"id":10129,"date":"2026-05-14T11:40:28","date_gmt":"2026-05-14T09:40:28","guid":{"rendered":"https:\/\/varietatslocals.org\/?p=10129"},"modified":"2026-05-14T11:40:31","modified_gmt":"2026-05-14T09:40:31","slug":"recipe-for-rye-bread-toast-with-toasted-white-eggplant-and-cured-lambs-lettuce","status":"publish","type":"post","link":"https:\/\/varietatslocals.org\/en\/recepta-de-torrada-de-pa-de-segol-amb-alberginia-blanca-torrada-i-llampuga-curada\/","title":{"rendered":"Recipe for rye bread toast with roasted white eggplant and cured lamb:"},"content":{"rendered":"<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n<h2 data-section-id=\"nxghj6\" data-start=\"661\" data-end=\"692\">Ingredients<\/h2>\n<ul data-start=\"694\" data-end=\"940\">\n<li>4 <a href=\"https:\/\/varietatslocals.org\/en\/product-2\/white-eggplant\/\">White eggplants<\/a><\/li>\n<li>1 or 2 <a href=\"https:\/\/varietatslocals.org\/en\/product-2\/olive-leaf-pepper\/\">Olive leaf peppers<\/a><\/li>\n<li>1 cleaned carp loin<\/li>\n<li>Coarse salt<\/li>\n<li>Herbs: Mordant, herbasana, purslane leaves, fennel seeds.<\/li>\n<li>Olive oil<\/li>\n<li>The juice of half a lemon<\/li>\n<li>The juice of half an orange<\/li>\n<\/ul>\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Recipe preparation<\/h2>\n\n\n\n<p>Roast the eggplants directly over the fire until they are completely black on the outside. Once roasted, wrap them in newspaper and let them rest.<\/p>\n\n\n\n<p>We prepare a bed of salt on a plate and place the lampuga loin on it, covering it with salt for about 15-20 minutes.<\/p>\n\n\n\n<p>Peel the eggplants and place the pulp in a bowl. Add the lemon and orange juice, the herbs, the finely chopped olive leaf pepper, a drizzle of oil and salt. The amount of pepper will depend on how hot you want the dish. Stir with a wooden spatula until the eggplants are broken down and mixed with the rest of the ingredients.<\/p>\n\n\n\n<p>We wash the lampuga from salt in a container with water and cut it into sections approximately one finger wide.<\/p>\n\n\n\n<p>We make thick slices of rye bread and toast them a little.<\/p>\n\n\n\n<p>Cover a slice with the shredded eggplant and top with the sliced lampuga. Add a drizzle of oil and salt to taste and optionally a little wild lettuce, fennel seeds or other herbs to taste.<\/p>\n\n\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Recipes with local varieties: Rye bread toast with white eggplant and lampuga\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/4YBY_SyQEKQ?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>","protected":false},"excerpt":{"rendered":"<p>Recipe of the month<\/p>","protected":false},"author":104,"featured_media":2349,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[27],"tags":[],"class_list":["post-10129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-receptari"],"_links":{"self":[{"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/posts\/10129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/users\/104"}],"replies":[{"embeddable":true,"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/comments?post=10129"}],"version-history":[{"count":1,"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/posts\/10129\/revisions"}],"predecessor-version":[{"id":10131,"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/posts\/10129\/revisions\/10131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/media\/2349"}],"wp:attachment":[{"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/media?parent=10129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/categories?post=10129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/varietatslocals.org\/en\/wp-json\/wp\/v2\/tags?post=10129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}