{"id":6327,"date":"2023-03-19T22:04:18","date_gmt":"2023-03-19T20:04:18","guid":{"rendered":"http:\/\/andrestover.com\/?p=6327"},"modified":"2023-03-19T22:08:08","modified_gmt":"2023-03-19T20:08:08","slug":"eggplant-stuffed-with-minced-meat-karniyarik","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/eggplant-stuffed-with-minced-meat-karniyarik\/","title":{"rendered":"Hakklihaga t\u00e4idetud baklazaan &#8211; Karn\u0131yar\u0131k"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Imeliselt maitsev ja lihtne toit T\u00fcrgi mitmekesisest k\u00f6\u00f6gist. Sain seda toitu proovida \u00f5htus\u00f6\u00f6gil Istanbulis. Ma arvan, et ma suutsin omavalmistatud variandis tabada neid maitseid, mis selle roa nii eriliseks muutsid. Tegemist on maitsestatud ja tomatikastmes k\u00fcpsetatud hakklihaga t\u00e4idetud ja ahjus k\u00fcpsetatud baklazaaniga, mida s\u00fc\u00fcakse kas k\u00f5rval- v\u00f5i pearoana.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-6330\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><br><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamisaeg: 1 tund 30 minutit kuni 2 tundi<br>Tase: Lihtne<br>Kogus: kahele<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>2 keskmist baklazaani<br>300 g kvaliteetset veisehakkliha<br>400 g purk purustatud tomateid<br>1 keskmine sibul peeneks hakitult<br>4 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt peeneks hakitult<br>Peot\u00e4is petersellilehti peeneks hakitult<br>1 tl kuivatatud piparm\u00fcnti peeneks jahvatatult v\u00f5i kimbule v\u00e4rsket<br>0,5 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid<br>0,5 tl jahvatatud magusat paprikat<br>0.5 tl jahvatatud musta pipart<br>Meresoola hakkliha ja baklazaani maitsestamiseks<br>Peot\u00e4is kirsstomateid<br>Pool v\u00e4rsket paprikat viilutatult<br>1 spl balsami\u00e4\u00e4dikat<br>2 spl oliivi\u00f5li praadimiseks<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Kuumuta ahi 200 kraadi C-ni. Aseta baklazaanid ahjuvormiga praeahju ja k\u00fcpseta 1 tunni jooksul kuni baklazaanid on pehmed.<\/li><li>Kuni baklazaanid k\u00fcpsevad, haki sibul, k\u00fc\u00fcslauk ja petersell ning pruunista pannil oliivi\u00f5lis koos hakklihaga umbes 15 minutit.<\/li><li>Kui hakkliha on pruunistunud, siis lisa pool purustatud tomatite kogusest, maitsesta v\u00fcrtsk\u00f6\u00f6mnete, pipra, balsami\u00e4\u00e4dika ja paprikaga, sega ja hauta paar minutit. Maitsesta meresoolaga.<\/li><li>Kui baklazaan on pehme, siis l\u00f5ika selle \u00fclemine pool terava noaga pikuti lahti. \u00c4ra l\u00f5ika baklazaani p\u00e4ris pooleks.<\/li><li>Vajuta tekkinud avaus suuremaks, maitsesta soolaga ja t\u00e4ida see hakkliha seguga. Vala \u00fcmber baklazaanide teine pool purustatud tomatite konservist. Aseta hakkliha pinnale paprika ribad ning kirsstomatid. \u00dclej\u00e4\u00e4mnud kirsstomatid puista purustatud tomatite kihile.<\/li><li>K\u00fcpseta 30 kuni 60 minutit 200 kraadi C juures kuni baklazaan on p\u00e4ris pehme ja hakkliha v\u00e4ga kergelt pruunistunud. \u00c4ra pruunista hakkliha \u00fcle, see muutub kuivaks.<\/li><li>Serveerimisel piserda toidule hea kvaliteediga oliivi\u00f5li.<br>Serveeri kohe, aga see toit on ka jahtunult v\u00e4ga maitsev.<br>Valmis!!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-6331\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2023\/03\/Karniyarik_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-6327\" data-postid=\"6327\" class=\"themify_builder_content themify_builder_content-6327 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Imeliselt maitsev ja lihtne toit T\u00fcrgi mitmekesisest k\u00f6\u00f6gist. Sain seda toitu proovida \u00f5htus\u00f6\u00f6gil Istanbulis. Ma arvan, et ma suutsin omavalmistatud variandis tabada neid maitseid, mis selle roa nii eriliseks muutsid. Tegemist on maitsestatud ja tomatikastmes k\u00fcpsetatud hakklihaga t\u00e4idetud ja ahjus k\u00fcpsetatud baklazaaniga, mida s\u00fc\u00fcakse kas k\u00f5rval- v\u00f5i pearoana. Valmistamisaeg: 1 tund 30 minutit kuni 2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6332,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[330,459,456,331,389,339,327],"class_list":["post-6327","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","tag-eggplant","tag-garlic","tag-minced-meat","tag-onion","tag-parsley","tag-tomato","tag-turgi","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\/6327","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=6327"}],"version-history":[{"count":25,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6327\/revisions"}],"predecessor-version":[{"id":6355,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/6327\/revisions\/6355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/6332"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=6327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=6327"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=6327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}