{"id":374,"date":"2009-07-29T09:38:38","date_gmt":"2009-07-29T07:38:38","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=374"},"modified":"2009-07-29T09:38:38","modified_gmt":"2009-07-29T07:38:38","slug":"aubergines-farcies","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/29\/374-aubergines-farcies\/","title":{"rendered":"Aubergines farcies"},"content":{"rendered":"

Voici une recette facile et l\u00e9g\u00e8re. Elle peut parfaitement \u00eatre adapt\u00e9e \u00e0 un repas v\u00e9g\u00e9tarien, en rempla\u00e7ant la viande par un steak de soja \u00e9miett\u00e9, \u00e0 la proven\u00e7ale de pr\u00e9f\u00e9rence.<\/p>\n

Ingr\u00e9dients (pour 2 personnes)<\/strong><\/p>\n

2 grosse aubergine
\n500 g de viande hach\u00e9e
\n2 oignons moyens
\n2 gousses d’ail
\n2 grosses tomates
\n4 cuill\u00e8res \u00e0 soupe de pur\u00e9e de tomates
\n4 cuill\u00e8res \u00e0 soupe de chapelure (ou gruy\u00e8re r\u00e2p\u00e9)
\n1\/2 bottes de persil cisel\u00e9
\nherbes de Provence,
\npiment doux, sel, poivre<\/p>\n

\"aubergines-farcies\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1.Couper les aubergines en 2 dans le sens de la longueur.
\n2.Retirer la chair \u00e0 l’aide d’une cuill\u00e8re.
\n3.Mettre les aubergines vid\u00e9es \u00e0 four assez chaud (200\u00b0 – 250\u00b0 C) jusqu’\u00e0 ce qu’elles soient cuites (un peu rid\u00e9es), soit 15 \u00e0 20 min.
\n4.Pendant ce temps, dans une po\u00eale, faire revenir les oignons et l’ail hach\u00e9s finement.
\n5.Ajouter la viande hach\u00e9e et laisser dorer.
\n6.Incorporer ensuite la chair d’aubergine hach\u00e9e, puis les tomates coup\u00e9es en morceaux et le persil.
\n7.Ajouter la pur\u00e9e de tomate et assaisonner. Laisser mijoter 5 min \u00e0 feu doux.
\n8.Retirer les aubergines du four et remplir chaque moiti\u00e9 avec de la pr\u00e9paration.
\n9.Saupoudrer de chapelure (ou de gruy\u00e8re r\u00e2p\u00e9) et passer au grill quelques minutes.<\/p>\n

Suggestion : servir chaud avec un peu de riz, ou une salade. Vous pouvez aussi pr\u00e9parer ensemble avec des tomates farcies de la m\u00eame fa\u00e7on.<\/p>\n","protected":false},"excerpt":{"rendered":"

Voici une recette facile et l\u00e9g\u00e8re. Elle peut parfaitement \u00eatre adapt\u00e9e \u00e0 un repas v\u00e9g\u00e9tarien, en rempla\u00e7ant la viande par un steak de soja \u00e9miett\u00e9, \u00e0 la proven\u00e7ale de pr\u00e9f\u00e9rence. Ingr\u00e9dients (pour 2 personnes) 2 grosse aubergine 500 g de viande hach\u00e9e 2 oignons moyens 2 gousses d’ail 2 grosses tomates 4 cuill\u00e8res \u00e0 soupe […]<\/p>\n","protected":false},"author":18,"featured_media":2926,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[13,271,282],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/aubergines-farcies-1.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":73,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/18\/73-moussaka-a-lagneau\/","url_meta":{"origin":374,"position":0},"title":"Moussaka \u00e0 l’agneau","date":"18 mai 2009","format":false,"excerpt":"Un plat grec d\u00e9licieux !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/moussaka_agneau-1.jpg?fit=500%2C483&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":367,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/28\/367-caviar-daubergine\/","url_meta":{"origin":374,"position":1},"title":"Caviar d’aubergine","date":"28 juillet 2009","format":false,"excerpt":"Une recette facile et d\u00e9licieuse.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/caviar-daubergine-1.jpg?fit=500%2C334&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1138,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/02\/10\/1138-moussaka-vegetarienne\/","url_meta":{"origin":374,"position":2},"title":"Moussaka V\u00e9g\u00e9tarienne","date":"10 f\u00e9vrier 2010","format":false,"excerpt":"Une version v\u00e9g\u00e9tarienne de la moussaka mais pas en moins d\u00e9licieuse !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/02\/moussaka-vegetarienne-1.jpg?fit=616%2C414&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":371,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/02\/371-kyopolou\/","url_meta":{"origin":374,"position":3},"title":"Kyopolou","date":"2 ao\u00fbt 2009","format":false,"excerpt":"Le kyopolou fait partie des sp\u00e9cialit\u00e9s culinaires bulgares. 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Voici la recette : Ingr\u00e9dients (pour 4 personnes) 3 aubergines 2 poivrons verts 2 poivrons rouges 2 tomates fra\u00eeches (moyens) 3 gousse d'ail persil, de l\u2019aneth\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/kyopolou.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":364,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/31\/364-tapenade-a-laubergine\/","url_meta":{"origin":374,"position":4},"title":"Tapenade \u00e0 l\u2019aubergine","date":"31 juillet 2009","format":false,"excerpt":"Une recette du Sud !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/aubergine-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1489,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/18\/1489-lasagnes-a-la-bolognaise\/","url_meta":{"origin":374,"position":5},"title":"Lasagnes \u00e0 la bolognaise","date":"18 mai 2010","format":false,"excerpt":"Un grand classique !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-a-la-bolognaise-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/374"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=374"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/374\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2926"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}