{"id":1471,"date":"2020-06-23T21:48:52","date_gmt":"2020-06-23T18:48:52","guid":{"rendered":"http:\/\/andrestover.com\/?p=1471"},"modified":"2020-06-23T21:50:19","modified_gmt":"2020-06-23T18:50:19","slug":"roasted-eggplant-with-two-cheeses","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/roasted-eggplant-with-two-cheeses\/","title":{"rendered":"R\u00f6stitud baklazaan kahe juustuga"},"content":{"rendered":"

See on vist juba traditsioon, et Jaanip\u00e4eva paiku kui grillime, siis r\u00e4\u00e4gib poja s\u00f5ber Mark juhuslikult jutu sees mingist Itaalia roast, mis talle meeldib. Seekord r\u00e4\u00e4kis ta baklazaani ja parmesaniga ahjuroast, mida ma k\u00fcll ei valmistanud, aga m\u00f5te l\u00e4ks liikuma ja tulemuseks oli selline Itaalia maitsetega roog.
\nPraegu on poodides saada v\u00e4ga hea kvaliteediga baklazaane ja kuna mulle meeldib baklazaani maitse, siis ma valmistan sageli toite kasutades seda aedvilja.
\nSelles toidus kasutasin mozzarellat, et anda toidule h\u00f5rku juustusust ja katsin parmesaniga, mis ahjus kenasti kr\u00f5bestub. Selle toidu valmistamine on lihtne ja ei v\u00f5ta v\u00e4ga kaua aega.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: Valmistamise aeg 45 min kuni 1 tund koos ettevalmistusega<\/span>
\nTase: lihtne<\/span>
\nKogus: kahele kuni neljale<\/span><\/p>\n

Koostisosad:<\/span>
\n1 baklazaan viilutatult
\n1 suurem tomat
\n200 g mozzarellat
\n200 g parmesani
\nSoola ja v\u00e4rskelt jahvatatud musta pipart maitsestamiseks
\nV\u00e4ike peot\u00e4is basiilikulehti, t\u00fc\u00fcmiani, punet v\u00f5i misiganes \u00fcrte veel kodus leidub
\nOliivi\u00f5li toidul piserdamiseks ja sidruni mahla serveerimiseks, hakitud peterselli garneeringuks<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. L\u00f5ika baklazaan 4-5 mm paksusteks viiludeks ja r\u00f6sti kuival praepannil kuni baklazaan kergelt pruunistub.
\n2. Viiluta tomat \u00f5hukesteks viiludeks
\n3. Viiluta mozzarella ja riivi parmesan
\n3. Haki basiilikulehed ja teised \u00fcrdid
\n4. Kata ahjupann k\u00fcpsetuspaberiga, lao baklazaanil\u00f5igud paberile
\n5. Piserda \u00fcle oliivi\u00f5liga, aseta baklazaaniviilule mozzarella viil, \u00fcrdid, kata tomativiiluga, maitsesta soola ja pipraga ja puista peale korralikult parmesani
\n6. K\u00fcpseta praeahjus 220 kraadi juures ahju \u00fclemises kolmandikus umbes 20 min v\u00f5i kuni parmesan pruunistub
\n7. Serveerimiseks piserda \u00fcle oliivi\u00f5li ja sidrunimahlaga. Garneeri hakitud peterselliga
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

See on vist juba traditsioon, et Jaanip\u00e4eva paiku kui grillime, siis r\u00e4\u00e4gib poja s\u00f5ber Mark juhuslikult jutu sees mingist Itaalia roast, mis talle meeldib. Seekord r\u00e4\u00e4kis ta baklazaani ja parmesaniga ahjuroast, mida ma k\u00fcll ei valmistanud, aga m\u00f5te l\u00e4ks liikuma ja tulemuseks oli selline Itaalia maitsetega roog. Praegu on poodides saada v\u00e4ga hea kvaliteediga baklazaane […]<\/p>\n","protected":false},"author":1,"featured_media":1475,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76],"tags":[457,330,275,389,371,339],"class_list":["post-1471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","tag-basil","tag-eggplant","tag-oregano","tag-parsley","tag-thyme","tag-tomato","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\/1471","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=1471"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1471\/revisions"}],"predecessor-version":[{"id":1478,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/1471\/revisions\/1478"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/1475"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=1471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=1471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=1471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}