{"id":3078,"date":"2022-05-01T10:00:10","date_gmt":"2022-05-01T09:00:10","guid":{"rendered":"http:\/\/www.jepars.ch\/wordpress\/?p=3078"},"modified":"2022-05-01T15:40:30","modified_gmt":"2022-05-01T14:40:30","slug":"aubergines-farcies-karniyarik","status":"publish","type":"post","link":"https:\/\/www.jepars.ch\/magazine\/aubergines-farcies-karniyarik\/","title":{"rendered":"Aubergines farcies, Karniyarik"},"content":{"rendered":"<p><strong>Pour 5 personnes<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #ff0000\"><strong>Pr\u00e9paration<\/strong><\/span><br \/>\nEmincer les oignons et l&#8217;ail, couper les tomates en d\u00e9s, hacher le persil. Dans le beurre, faire revenir les oignons et l&#8217;ail, ajouter la viande hach\u00e9e, cuire \u00e0 feu doux. Ajouter les tomates, la sauce tomate, le sel, l&#8217;eau et cuire 5 mn. Enlever du feu et ajouter le persil.<\/p>\n<blockquote><p><strong>Ingr\u00e9dients:<\/strong><br \/>\n\u2022 10 aubergines,<br \/>\n\u2022 6 oignons (moyens),<br \/>\n\u2022 6 gousses d&#8217;ail,<br \/>\n\u2022 1 kg de viande hach\u00e9e crue (veau ou agneau),<br \/>\n\u2022 100 g de beurre,<br \/>\n\u2022 500 g de tomates,<br \/>\n\u2022 1 cuill\u00e8re \u00e0 soupe de sauce tomate,<br \/>\n\u2022 5 dl d&#8217;eau chaude,<br \/>\n\u2022 1\/2 bouquet de persil, sel,<br \/>\n\u2022 3 dl d&#8217;huile d&#8217;olive.<\/p><\/blockquote>\n<p>Couper les aubergines en bandes, saler et faire suer pendant 15 mn.<br \/>\nLaver et s\u00e9cher, puis faire frire dans l&#8217;huile.<br \/>\nD\u00e9poser dans un plat allant au four et, avec une cuill\u00e8re, \u00e9carter les bords des aubergines. D\u00e9poser au milieu la farce et d\u00e9corer d&#8217;une rondelle de tomate.<br \/>\nMettre au four pr\u00e9chauff\u00e9 \u00e0 160\u00b0 et cuire pendant 15 mn.<br \/>\nServir avec du riz \u00abpilaf\u00bb nature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>OK<\/p>\n","protected":false},"author":3,"featured_media":10377,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[36,7,121,20,97],"tags":[8988,8987,8991,118,8990,8989,9575],"class_list":["post-3078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-du-monde","category-europe","category-mediterrannee","category-moyen-orient","category-turquie","tag-aubergines","tag-farcies","tag-karniyarik","tag-recette","tag-tomates","tag-turque","tag-turquie"],"wps_subtitle":"CUISINE DU MONDE \/ TURQUIE","_links":{"self":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/3078","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/comments?post=3078"}],"version-history":[{"count":11,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/3078\/revisions"}],"predecessor-version":[{"id":19590,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/posts\/3078\/revisions\/19590"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media\/10377"}],"wp:attachment":[{"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/media?parent=3078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/categories?post=3078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jepars.ch\/magazine\/wp-json\/wp\/v2\/tags?post=3078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}