![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/07\/T\u00e4idetud-baklazaan_blog1.jpg\")
<\/p>\nToit, mis on maitsestuse poolest saanud inspiratsiooni P\u00e4rsia k\u00f6\u00f6gist. Maitsestamisel on kasutatud v\u00fcrtsk\u00f6\u00f6mneid, kaneeli ja musta pipart. Toit sobib s\u00f6\u00f6miseks nii soojalt kui ka k\u00fclmalt nii eel- kui ka p\u00f5hiroana.<\/p>\n
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Valmistamisaeg: 60 min<\/span> Koostisosad:<\/span> Valmistamine:<\/span> Lase jahtuda ja raputa serveerimisel \u00fcle hakitud petersellilehtedega. Tegelikult sobib s\u00fc\u00fca ka soojalt. Toit, mis on maitsestuse poolest saanud inspiratsiooni P\u00e4rsia k\u00f6\u00f6gist. Maitsestamisel on kasutatud v\u00fcrtsk\u00f6\u00f6mneid, kaneeli ja musta pipart. Toit sobib s\u00f6\u00f6miseks nii soojalt kui ka k\u00fclmalt nii eel- kui ka p\u00f5hiroana. Valmistamisaeg: 60 min Tase: lihtne Kogus: kahele kuni neljale Koostisosad: 4 v\u00e4iksemat baklazaani 1 suur sibul oliivi\u00f5li 2 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid 4-5 suurt k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult […]<\/p>\n","protected":false},"author":1,"featured_media":2160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76,22],"tags":[86,330,459,331,578,339],"class_list":["post-2159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","category-taimetoidud","tag-kirsstomatid","tag-eggplant","tag-garlic","tag-onion","tag-persia","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\/2159","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=2159"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2159\/revisions"}],"predecessor-version":[{"id":2167,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2159\/revisions\/2167"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2160"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: lihtne<\/span>
\nKogus: kahele kuni neljale<\/span><\/p>\n
\n4 v\u00e4iksemat baklazaani
\n1 suur sibul
\noliivi\u00f5li
\n2 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid
\n4-5 suurt k\u00fc\u00fcslauguk\u00fc\u00fcnt hakitult
\n1 tl paprika pulbrit
\n1\/4 tl jahvatatud kaneeli
\n250 g kirsstomateid pooleks l\u00f5igatuna
\n400 g t\u00fckeldatud tomatite konserv
\n2 tl suhkrut
\n2 tl kuiva v\u00f5i v\u00e4rsket oreganot
\npeot\u00e4is hakitud v\u00e4rskeid peterselli lehti
\nsoola ja musta pipart maitsestamiseks<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/07\/t\u00e4idetud-baklazaan_blog2.jpg\")
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\n1. L\u00f5ika baklaaanid pooleks ja viiluta noaga viljaliha risti-r\u00e4sti kuni kooreni l\u00e4bi, j\u00e4lgi, et koort katki ei l\u00f5ika. See on vajalik selleks, et \u00f5li ja kuumus p\u00e4\u00e4seksid baklazaanile sisemusse
\n2. Lao baklazaanid ahjupannile, m\u00e4\u00e4ri oliivi\u00f5liga ja k\u00fcpseta 190 kraadi C juures kuni viljaliha on pehme. 30 min umes
\n3. Samal ajal haki sibul ja k\u00fc\u00fcslauk, prae pannil kergelt l\u00e4bi, lisa kirsstomatid, tomatikonserv ja maitseained. Maitsesta soola ja musta pipraga. Hauta segu pannil umbes 20 min.
\n4. Kui baklazaan on katsudes pehme ja mureneb, siis v\u00f5ta ahjupann baklazaanidega v\u00e4lja, litsu igale baklazaanile viljalihasse s\u00fcvend, et t\u00e4idis \u00e4ra mahuks.
\n5. T\u00e4ida baklazaanid kuhjaga tomatit\u00e4idisega ja k\u00fcpseta veel 20 min.
\n6. Peale ahjust v\u00f5tmist piserda heldelt hea kvaliteediga oliivi\u00f5li peale. Tolles maailmanurgas on vist p\u00f5him\u00f5te, et mida rohkem oliivi\u00f5li, seda parem.<\/p>\n
\nValmis!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2021\/07\/t\u00e4idetud-baklazaan_blog3.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"