{"id":378,"date":"2009-08-01T06:39:50","date_gmt":"2009-08-01T04:39:50","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=378"},"modified":"2009-08-01T06:39:50","modified_gmt":"2009-08-01T04:39:50","slug":"crepes-aux-aubergines-et-crevettes","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/01\/378-crepes-aux-aubergines-et-crevettes\/","title":{"rendered":"Cr\u00eapes aux aubergines et crevettes"},"content":{"rendered":"

L\u2019aubergine est cultiv\u00e9e pour son fruit consomm\u00e9 comme l\u00e9gume. Le fruit cru a la texture d’une \u00e9ponge et un go\u00fbt assez d\u00e9sagr\u00e9able. Toutefois, cuit, il devient tendre et d\u00e9veloppe une saveur riche et complexe, comparable \u00e0 celle des champignons Portobello, voire du c\u00e8pe.<\/p>\n

Voici une recette pleine d’ar\u00f4mes et de saveurs !<\/p>\n

Cr\u00eapes aux aubergines et crevettes<\/strong><\/p>\n

Ingr\u00e9dients<\/strong><\/p>\n

cr\u00eapes
\n300 g de crevettes cuites d\u00e9cortiqu\u00e9es
\n1 aubergine (400 g environ)
\n1 petit bouquet de ciboulette
\n2 gousses d’ail
\ncurcuma, curry, sel, piment
\n20 cl de riz cuisine (cr\u00e8me de riz)
\nhuile d’olive
\n40 g de gruy\u00e8re r\u00e2p\u00e9<\/p>\n

\"crepe-aubergine_crevettes\"<\/p>\n

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

1.\u00c9plucher et couper l’aubergine en quatre dans le sens de la longueur, puis chaque morceau en fines lamelles.
\n2.Dans un po\u00eale, faire revenir les lamelles d’aubergine dans de l’huile d’olive en les remuant.
\n3.Ajouter les crevettes, l’ail et la ciboulette coup\u00e9e finement, le sel, le piment, le curcuma et le curry.
\n4.Laisser mijoter environ 5 minutes, puis ajouter le riz cuisine.
\n5.Laisser mijoter \u00e0 feu doux encore 5 minutes. Laisser ti\u00e9dir.
\n6.Ajouter le gruy\u00e8re r\u00e2p\u00e9 \u00e0 la pr\u00e9paration.
\n7.D\u00e9poser un peu de pr\u00e9paration sur chaque cr\u00eape et les rouler.
\n8.Placer les cr\u00eapes dans un plat \u00e0 gratin.
\n9.Les enfourner une dizaine de minutes \u00e0 180\u00b0 C.<\/p>\n","protected":false},"excerpt":{"rendered":"

Une recette pleine d’ar\u00f4mes et de saveurs.<\/p>\n","protected":false},"author":18,"featured_media":2927,"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":[13,80,82],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/08\/crepe-aubergine_crevettes.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":351,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/25\/351-salade-de-courgette-aubergine-et-poulet\/","url_meta":{"origin":378,"position":0},"title":"Salade de courgette, aubergine et poulet","date":"25 juillet 2009","format":false,"excerpt":"La recette d'une salade parfaite pour l'\u00e9t\u00e9.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/courgette_aubergine_salade-1.jpg?fit=500%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":374,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/29\/374-aubergines-farcies\/","url_meta":{"origin":378,"position":1},"title":"Aubergines farcies","date":"29 juillet 2009","format":false,"excerpt":"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\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/aubergines-farcies-1.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":378,"position":2},"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":19,"url":"http:\/\/www.epicuria.fr\/index.php\/2007\/05\/03\/19-idee-rapide-la-crepe-farcie\/","url_meta":{"origin":378,"position":3},"title":"Id\u00e9e rapide : La cr\u00eape farcie","date":"3 mai 2007","format":false,"excerpt":"Bonjour ;) D\u00e9cidement, j'adore la cuisine facile et festive et je ne vais pas d\u00e9roger \u00e0 la r\u00e8gle aujourd'hui avec la recette. Le plat consiste en une cr\u00eape farcie \u00e0 la chair \u00e0 saucisse. C'est tr\u00e8s simple et rapide (si tant est qu'il faut pr\u00e9voir le temps de repos de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2007\/05\/crepe-1.jpg?fit=512%2C384&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":73,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/18\/73-moussaka-a-lagneau\/","url_meta":{"origin":378,"position":4},"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":371,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/08\/02\/371-kyopolou\/","url_meta":{"origin":378,"position":5},"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":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/378"}],"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=378"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/378\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2927"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=378"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}