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            "text": "Storage and Use",
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                    "bbox": {
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                    "text": "Eggplants can be stored in the refrigerator, but it can lead to browning and off-flavors",
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                },
                {
                    "id": "p2.2.2",
                    "order": 4,
                    "type": "list_item",
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                    "text": "Store in a cool place outside the refrigerator for up to 1 week.",
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                {
                    "id": "p2.2.3",
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                    "bbox": {
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                    "text": "Eggplant is ethylene sensitive, so it should not be stored with ethylene producing fruit such as apples, bananas, and peaches.",
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                {
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                    "text": "To freeze, slice into 1/4-1/3 in thick pieces and blanch for 4 minutes. Adding 1 cup of lemon juice to each gallon of blanching water can keep the eggplant from browning.",
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            ]
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            "text": "References",
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        },
        {
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            "children": [
                {
                    "id": "p2.4.1",
                    "order": 9,
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                    "bbox": {
                        "l": 54.48,
                        "t": 526.5841,
                        "r": 318.48,
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                    },
                    "text": "HGTV. 2018. Freezing Eggplant. https://www.hgtv.com/outdoors/gardens/garden-to-table/freezing-eggplant. (accessed 16 June 2018).",
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                },
                {
                    "id": "p2.4.2",
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                    "bbox": {
                        "l": 54.96,
                        "t": 483.3841,
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                    "text": "Home Vegetable Gardening in Kentucky. ID-128. University of Kentucky Cooperative Extension Service",
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                },
                {
                    "id": "p2.4.3",
                    "order": 11,
                    "type": "list_item",
                    "bbox": {
                        "l": 54.48,
                        "t": 440.1841,
                        "r": 319.68,
                        "b": 396
                    },
                    "text": "Markham, B.L. 2014. The MiniFarmingTM Bible: The Complete Guide to Self-Sufficiency on[p2.4.3.1] Acre. SkyHorse Publishing. New York, New York.",
                    "children": [
                        {
                            "id": "p2.4.3.1",
                            "order": 12,
                            "type": "text",
                            "bbox": {
                                "l": 54.48,
                                "t": 440.1841,
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                            },
                            "text": "1/4",
                            "attrs": {
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                            }
                        }
                    ]
                },
                {
                    "id": "p2.4.4",
                    "order": 13,
                    "type": "list_item",
                    "bbox": {
                        "l": 54.72,
                        "t": 396.9841,
                        "r": 317.28,
                        "b": 353.76
                    },
                    "text": "Rombauer, I.S. M.R. Becker, and E. Becker. 2006. Joy of Cooking. Scribner. New York, New York. Pg 75.",
                    "marker": "-"
                },
                {
                    "id": "p2.4.5",
                    "order": 14,
                    "type": "list_item",
                    "bbox": {
                        "l": 54.48,
                        "t": 353.7841,
                        "r": 313.68,
                        "b": 281.04
                    },
                    "text": "Savethefood.com. 2018. I want to store vegetables. http://www.savethefood.com/food-storage/vegetables?gclid=EAIaIQobChMlIcD4wODV2wIV-C77ACh35tAAVEAAYAiAAEgLVnPD_BwE (accessed 15 June 2018)",
                    "marker": "•"
                },
                {
                    "id": "p2.4.6",
                    "order": 15,
                    "type": "list_item",
                    "bbox": {
                        "l": 54.48,
                        "t": 281.78409999999997,
                        "r": 318.48,
                        "b": 237.36
                    },
                    "text": "Swiader, J.M. and G.W. Ware. 2002. Producing Vegetable Crops, 5th Ed. Interstate Publishers, Inc. Danville, Illinois.",
                    "marker": "-"
                }
            ]
        },
        {
            "id": "p2.5",
            "order": 16,
            "type": "figure",
            "bbox": {
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        {
            "id": "p2.6",
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            "text": "RECIPE: BABA GHANOUSH (ROASTED EGGPLANT DIP)",
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        {
            "id": "p2.7",
            "order": 18,
            "type": "text",
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            "text": "With a knife pierce in several places each:\n• 3 medium eggplants (about 4 pounds)"
        },
        {
            "id": "p2.8",
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            "text": "Preheat oven to [p2.8.2]F. Place on baking sheet and roast until skins are dark mahogany in color and flesh feel soft, 45-60 min. OR roast the eggplants on a grill or open flame. Let stand until cool enough to handle. Split the eggplants. Scoop the flesh into a colander, and press to extract excess liquid. Transfer to a food processor and add:",
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                        "label": "F. Place on baking sheet and roast until skins are dark mah…",
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                    "id": "p2.8.2",
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                    "text": "400^{\\circ}",
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            "bbox": {
                "l": 347.28,
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                "r": 545.28,
                "b": 302.4
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            "children": [
                {
                    "id": "p2.9.1",
                    "order": 23,
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                    "text": "2 tablespoons tahini (sesame paste)",
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                },
                {
                    "id": "p2.9.2",
                    "order": 24,
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                    "bbox": {
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                    "text": "1 to 2 garlic cloves, chopped",
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                {
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                    "bbox": {
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                    "text": "1 tablespoon lemon juice",
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                    "text": "2 teaspoons salt",
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            "text": "Pulse until smooth. Taste and adjust the lemon juice and salt. Transfer to a shallow serving bowl and garnish with:"
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                    "id": "p2.11.1",
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                    "text": "Stir in[p2.11.1.1] cup yogurt-optional",
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                            "text": "1/2",
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                    "text": "1 tablespoon olive oil",
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                    "id": "p2.11.3",
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                    "text": "1 tablespoon finely chopped parsley",
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                {
                    "id": "p2.11.4",
                    "order": 33,
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                    "bbox": {
                        "l": 348,
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                    "text": "Pitted olives- optional",
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                },
                {
                    "id": "p2.11.5",
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                    "text": "Serve with warm pita bread or pita chips."
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                    "text": "Makes about 3 cups"
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            "text": "KYSU.EDU/AG | @KYSUAG",
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            "text": "COOPERATIVE EXTENSION PROGRAM",
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        {
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            "bbox": {
                "l": 116.4,
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            "text": "Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability. Kentucky State University, University of Kentucky, U.S. Department of Agriculture, and Kentucky Counties, Cooperating. 2019",
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            "text": "KYSU-CEP-FAC-0031",
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