{"id":10891,"date":"2025-04-13T21:13:57","date_gmt":"2025-04-13T18:13:57","guid":{"rendered":"https:\/\/andrestover.com\/?p=10891"},"modified":"2025-04-13T21:13:58","modified_gmt":"2025-04-13T18:13:58","slug":"eggplant-rolls-with-ricotta-parmesan-and-walnuts","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/eggplant-rolls-with-ricotta-parmesan-and-walnuts\/","title":{"rendered":"Bakla\u017eaanirullid ricotta, parmesani ja kreeka p\u00e4hklitega"},"content":{"rendered":"\n

Bakla\u017eaan on ilmselt \u00fcks minu lemmik aedvilju, mida ma p\u00fc\u00fcan s\u00fc\u00fca nii tihti kui v\u00f5imalik.
Valmistasin sellise t\u00e4idetud bakla\u017eaaniroa, kus bakla\u017eaaniviilud r\u00f6stitakse oliivi\u00f5liga ribilisel pannil ning nendest valmistatakse rullid, mis on t\u00e4idetud ricotte-parmesani seguga.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: 1 tund
Tase: Lihtne
Kogus: Kahele kuni neljale<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Kaks suuremat bakla\u017eaani viilutatud pikkupidi 5 mm paksusteks viiludeks
300 g ricottat
150 g riivitud parmesani
Peot\u00e4is hakitud kreeka p\u00e4hkleid
Peot\u00e4is hakitud v\u00e4rsket peterselli
Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n

Kastme jaoks 400 ml passatat v\u00f5i muud tomatip\u00fcreed
3 k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks halitult
Peot\u00e4is basiilikulehti peeneks hakitult
Meresoola ja musta pipart maitsestamiseks<\/p>\n\n\n\n

Oliivi\u00f5li bakla\u017eaanide praadimiseks ning toidule peale n\u00f5ristamiseks
Peot\u00e4is riivitud parmesani toidule peale raputamiseks<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Viiluta bakla\u017eaanid pikkupidi 5 mm paksuselt.<\/li>\n\n\n\n
  2. Prae ribilisel pannil oliivi\u00f5liga bakla\u017eaaniviilakaid kuni need on peaaegu pehmed.<\/li>\n\n\n\n
  3. T\u00e4idise valmistamiseks riivi parmesan, sega kokku ricottaga, haki petersell ning kraaga p\u00e4hklid ja sega t\u00e4idise hulka. Maitsesta musta pipra ja meresoolaga.<\/li>\n\n\n\n
  4. valmista tomatikaste, kuumuta pannil tomatip\u00fcreed koos v\u00e4hese oliivi\u00f5li, peeneks hakitud k\u00fc\u00fcslaugu ja peeneks hakitud basiilikuga umbes 10 minutit. Vala kaste ahjuvormi.<\/li>\n\n\n\n
  5. T\u00f5sta 1 spl t\u00f5idist bakla\u017eaaniviilu keskele ja keera bakla\u017eaan selle \u00fcmber rulli. T\u00f5sta valmis rullid ahjuvormi tomatikastmele.<\/li>\n\n\n\n
  6. Raputa bakla\u017eaanirullid kergelt \u00fcle riivitud parmesaniga.<\/li>\n\n\n\n
  7. K\u00fcpseta bakla\u017eaanirulle 200 kraadi juures 25-30 minutit kuni juust hakkab kergelt pruunistuma.<\/li>\n\n\n\n
  8. Serveeri bakla\u017eaanitulle kuumalt v\u00f5i k\u00fclmalt. Kaunista v\u00e4rske \u00fcrdioksaga.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Bakla\u017eaan on ilmselt \u00fcks minu lemmik aedvilju, mida ma p\u00fc\u00fcan s\u00fc\u00fca nii tihti kui v\u00f5imalik.Valmistasin sellise t\u00e4idetud bakla\u017eaaniroa, kus bakla\u017eaaniviilud r\u00f6stitakse oliivi\u00f5liga ribilisel pannil ning nendest valmistatakse rullid, mis on t\u00e4idetud ricotte-parmesani seguga. Valmistamise aeg: 1 tundTase: LihtneKogus: Kahele kuni neljale Koostisosad:Kaks suuremat bakla\u017eaani viilutatud pikkupidi 5 mm paksusteks viiludeks300 g ricottat150 g riivitud parmesaniPeot\u00e4is […]<\/p>\n","protected":false},"author":1,"featured_media":10895,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[76,22],"tags":[330,34,389,485],"class_list":["post-10891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-korvalroad","category-taimetoidud","tag-eggplant","tag-parmesan","tag-parsley","tag-ricotta","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=10891"}],"version-history":[{"count":22,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10891\/revisions"}],"predecessor-version":[{"id":10917,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/10891\/revisions\/10917"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/10895"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=10891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=10891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=10891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}