{"id":2445,"date":"2011-08-02T12:10:11","date_gmt":"2011-08-02T12:10:11","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2445"},"modified":"2011-08-02T12:10:11","modified_gmt":"2011-08-02T12:10:11","slug":"auberginenpaste-melitsanosalata","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/auberginenpaste-melitsanosalata\/","title":{"rendered":"Auberginenpaste – Melitsanosalata"},"content":{"rendered":"

Zutaten<\/strong>
\n4 mittlere Auberginen
\n4 EL Zitronen
\n1 kleine Zwiebel
\n1\/2 Bund Petersilie, glatt
\nSalz
\nPfeffer
\n100 ml Oliven\u00f6l
\n50 g Feta-K\u00e4se
\n3 Minzestengel, frisch
\n4 Spitzpaprikaschoten; mild oder scharf<\/p>\n

Zubereitung<\/strong>
\nBackofen auf 225\u00b0C vorheizen, ein Blech mit Alufolie auslegen. Auberginen absp\u00fclen, trockentupfen, mit der Gabel mehrmals einstechen und in der Ofenmitte 30-40 Minuten backen, bis sie weich sind. Die Auberginen unter kaltem Wasser abschrecken. Stielans\u00e4tze abschneiden, Auberginen l\u00e4ngs halbieren, das Fruchtfleisch ausschaben und braune Kernchen entfernen. Das Fruchtfleisch sehr fein hacken, Zitronensaft untermischen. Die Tomaten h\u00e4uten, Stielans\u00e4tze, Kerne und Saft entfernen. Das Tomatenfleisch ebenfalls fein hacken. Die Zwiebel sch\u00e4len und reiben, die Petersilie waschen, trockensch\u00fctteln und fein hacken. Tomaten, Zwiebel und Petersilie unter die Auberginenpaste mischen, mit Salz und Pfeffer abschmecken. Nach und nach das Oliven\u00f6l unterr\u00fchren. Den K\u00e4se fein zerkr\u00fcmeln und \u00fcberstreuen. Die Minze absp\u00fclen und trockensch\u00fctteln. Die Bl\u00e4ttchen grob hacken und \u00fcberstreuen, oder die Paste mit ganzen Bl\u00e4ttern garnieren. Spitzpaprikaschoten halbieren, entstielen, entkernen und absp\u00fclen, zur Paste anrichten. Bis zum Servieren k\u00fchl stellen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 mittlere Auberginen 4 EL Zitronen 1 kleine Zwiebel 1\/2 Bund Petersilie, glatt Salz Pfeffer 100 ml Oliven\u00f6l 50 g Feta-K\u00e4se 3 Minzestengel, frisch 4 Spitzpaprikaschoten; mild oder scharf Zubereitung Backofen auf 225\u00b0C vorheizen, ein Blech mit Alufolie auslegen. Auberginen absp\u00fclen, trockentupfen, mit der Gabel mehrmals einstechen und in der Ofenmitte 30-40 Minuten backen, … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[50],"class_list":["post-2445","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-aubergine","item-wrap"],"yoast_head":"\nAuberginenpaste - Melitsanosalata<\/title>\n<meta name=\"description\" content=\"- Auberginenpaste - 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