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{"id":149,"date":"2016-06-04T17:55:29","date_gmt":"2016-06-04T17:55:29","guid":{"rendered":"http:\/\/magublacook.eu\/?p=149"},"modified":"2016-06-05T19:17:07","modified_gmt":"2016-06-05T19:17:07","slug":"papoutsakia-with-sweetpotatoes","status":"publish","type":"post","link":"https:\/\/de.magublacook.eu\/index.php\/2016\/06\/04\/papoutsakia-with-sweetpotatoes\/","title":{"rendered":"Papoutsakia mit S\u00fc\u00dfkartoffel"},"content":{"rendered":"<p><\/p>\n<div>\n<div style=\"clear: both; text-align: left;\">Seit ich das erste mal Papoutsakia gegessen habe, bin ich der \u00dcberzeugung, dass man aus Melanzani\u00a0 nichts besseres zubereiten kann. Die Mischung aus pikantem Fleisch und der leichten S\u00fc\u00dfe von Zimt passt einfach perfekt zu den Melanzani. Jedenfalls hab ich mich wiedermal dazu entschieden, ein vegetarisches Papoutsakiarezept zu kreieren.<\/div>\n<h3><span style=\"color: #0b5394;\"><span style=\"color: #f9cb9c;\">Zutaten (2 Portionen)<\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: mittel<br \/>\n<\/i><\/span><\/h4>\n<p>1 Melanzani<\/p>\n<\/div>\n<div>1 S\u00fc\u00dfkartoffel<\/div>\n<div>1\/2 roten Paprika<\/div>\n<div>2 Knoblauchzehen<\/div>\n<div>100g Feta<\/div>\n<div>20g Butter<\/div>\n<div>100ml Milch<\/div>\n<div>Zimt, Salz, Pfeffer<\/div>\n<div><\/div>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p>Im ersten Schritt wird die S\u00fc\u00dfkartoffel gewaschen und in einem Topf f\u00fcr etwa 30 Minuten weichgekocht.<\/p>\n<p>W\u00e4hrenddessen wird die Melanzani der L\u00e4nge nach in 2 H\u00e4lften geschnitten und auf der eingeschnittenen Seite mit dem Messer tief eingeritzt. Nun kommt Salz auf die eingeschnittene Seite der Aubergine und wird Beiseite gestellt.<\/p>\n<p>Bis die S\u00fc\u00dfkartoffel weichgekocht ist, sollte der Paprika in feine Streifen und der Feta in kleine W\u00fcrfelchen geschnitten werden.<\/p>\n<p>Sobald die S\u00fc\u00dfkartoffel weich ist, kann sie gesch\u00e4lt und zum Ausk\u00fchlen Beiseite gestellt werden. Die Melanzani wird nun mit Wasser abgesp\u00fchlt und kommt bei 220\u00b0C mit der aufgeschnittenen Seite nach unten in das Backrohr. Anschlie\u00dfend erhitzen wir die Butter in einem Topf. Sobald diese fl\u00fcssig geworden ist, wird die S\u00fc\u00dfkartoffel durch eine Kartoffelpresse in den Topf gepresst. Nun wird auch der Knoblauch mit einer Knoblauchpresse gepresst und in das P\u00fcree gemischt. Danach kommt die Milch hinzu und das ganze wird zum k\u00f6cheln gebracht, bis die gew\u00fcnschte S\u00e4migkeit erreicht ist.Danach kommen noch der Paprika und der Feta hinzu und das P\u00fcree wird mit Salz, Pfeffer und Zimt abgeschmeckt.<\/p>\n<p>Nun sollte auch die Melanzani weich gegart sein, sodass sie in der Mitte eingedr\u00fcckt werden k\u00f6nnen und eine Grube entsteht. Diese Grube wird nun mit dem P\u00fcree aufgef\u00fcllt. Die fast fertigen Papoutsakia kommen noch einmal bei 220\u00b0C Oberhitze ins Backrohr.<\/p>\n<article>Lasst es euch schmecken \ud83d\ude42<\/article>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Seit ich das erste mal Papoutsakia gegessen habe, bin ich der \u00dcberzeugung, dass man aus Melanzani\u00a0 nichts besseres zubereiten kann. Die Mischung aus pikantem Fleisch und der leichten S\u00fc\u00dfe von [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":153,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[47,1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Papoutsakia mit S\u00fc\u00dfkartoffel - Magublacook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/de.magublacook.eu\/index.php\/2016\/06\/04\/papoutsakia-with-sweetpotatoes\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Papoutsakia mit S\u00fc\u00dfkartoffel - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Seit ich das erste mal Papoutsakia gegessen habe, bin ich der \u00dcberzeugung, dass man aus Melanzani\u00a0 nichts besseres zubereiten kann. 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