Ingr\u00e9dients <\/strong>(pour 4 personnes)<\/p>\n 1 \u00e9paule d’agneau Pr\u00e9paration<\/strong><\/p>\n 1. Pr\u00e9chauffer le four \u00e0 200\u00baC. Pr\u00e9sentation : servir coup\u00e9e en carr\u00e9s.<\/p>\n","protected":false},"excerpt":{"rendered":" Un plat grec d\u00e9licieux !<\/p>\n","protected":false},"author":18,"featured_media":2877,"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":[8,175],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/moussaka_agneau-1.jpg?fit=500%2C483","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":367,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/28\/367-caviar-daubergine\/","url_meta":{"origin":73,"position":0},"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":374,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/29\/374-aubergines-farcies\/","url_meta":{"origin":73,"position":1},"title":"Aubergines farcies","date":"29 juillet 2009","format":false,"excerpt":"Voici une recette facile et l\u00e9g\u00e8re. 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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":65,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/17\/65-tajine-dagneau-aux-abricots\/","url_meta":{"origin":73,"position":2},"title":"Tajine d’agneau aux abricots","date":"17 mai 2009","format":false,"excerpt":"Les abricots accompagnent \u00e0 merveille la viande d'agneau.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/tajine_agneau-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":79,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/05\/19\/79-carre-dagneau-aux-herbes\/","url_meta":{"origin":73,"position":3},"title":"Carr\u00e9 d’agneau aux herbes","date":"19 mai 2009","format":false,"excerpt":"Une recette classique.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/05\/carre_agneau1-1.jpg?fit=500%2C447&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":35,"url":"http:\/\/www.epicuria.fr\/index.php\/2007\/09\/17\/35-deja-la-rentree-profitez-en-pour-faire-un-agneau-au-paprika\/","url_meta":{"origin":73,"position":4},"title":"D\u00e9j\u00e0 la rentr\u00e9e ? Profitez-en pour faire un agneau au paprika !","date":"17 septembre 2007","format":false,"excerpt":"holalala, d\u00e9j\u00e0 septembre (et bien entam\u00e9 en plus !) Hop, je vous fais partager ma derni\u00e8re exp\u00e9rience : la recette de l'agneau au paprika Alors, on commence par les courses : il vous faudra 1 kg d'\u00e9paule d'agneau d\u00e9soss\u00e9e (ou 1,5kg si vous gardez l'os) , environ 80 g de\u2026","rel":"","context":"Dans "Recettes"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2007\/09\/agneau-1.jpg?fit=491%2C448&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":73,"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\/73"}],"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=73"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/73\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2877"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=73"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=73"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=73"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 aubergines
\n3 oignons coup\u00e9s
\n2 gousses d’ail
\n4 tomates coup\u00e9es
\npersil, origan
\n30 g de farine
\ndu lait ti\u00e8de
\n50 g de gruy\u00e8re r\u00e2p\u00e9
\n50 g de beurre
\n20 cl d’huile d’olive
\nsel, poivre<\/p>\n![\"moussaka_agneau\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/05\/moussaka_agneau-1.jpg?resize=500%2C483\" "\\"moussaka_agneau\\"")
<\/p>\n
\n2. Couper les aubergines dans le sens de la longueur et les faire d\u00e9gorger 1 heure au sel.
\n3. Hacher une \u00e9paule d’agneau.
\n4. Dans une sauteuse faire revenir \u00e0 l’huile d’olive les oignons coup\u00e9s et l’ail \u00e9cras\u00e9e.
\n5. Ajouter la viande hach\u00e9e. Saler et poivrer. Laisser cuire 10 min.
\n6. Ajouter les tomates coup\u00e9es, le persil et l’origan. Laisser cuire \u00e0 d\u00e9couvert pour faire r\u00e9duire le jus.
\n7. Faire cuire les aubergines \u00e0 la po\u00eale \u00e0 l’huile d’olive environ 4 min.
\n8. Pr\u00e9parer une b\u00e9chamel assez \u00e9paisse avec le beurre, la farine et le lait ti\u00e8de. Saler et poivreret du parmesan.
\n9. Dans un plat \u00e0 gratin, mettre une couche d’aubergine, une couche de viande et ainsi de suite. Napper de sauce b\u00e9chamel et saupoudrer de gruy\u00e8re r\u00e2p\u00e9. Enfourner pendant 20 min.<\/p>\n