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{"id":59,"date":"2014-11-11T18:21:00","date_gmt":"2014-11-11T18:21:00","guid":{"rendered":"http:\/\/magublacook.tk\/2014\/11\/vegetarische-papoutsakia-vegetarian-papoutsakia\/"},"modified":"2014-11-11T18:21:00","modified_gmt":"2014-11-11T18:21:00","slug":"vegetarische-papoutsakia-vegetarian-papoutsakia","status":"publish","type":"post","link":"https:\/\/de.magublacook.eu\/index.php\/2014\/11\/11\/vegetarische-papoutsakia-vegetarian-papoutsakia\/","title":{"rendered":"Vegetarische Papoutsakia \/ Vegetarian Papoutsakia"},"content":{"rendered":"<div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<p><\/p>\n<div style=\"clear: both; text-align: center;\"><a href=\"https:\/\/2.bp.blogspot.com\/-KPhxTty89P0\/VGJHcB_ce9I\/AAAAAAAACCU\/24AsXPmy7Ps\/s1600\/PapoutsakiaWeb.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"267\" src=\"https:\/\/2.bp.blogspot.com\/-KPhxTty89P0\/VGJHcB_ce9I\/AAAAAAAACCU\/24AsXPmy7Ps\/s400\/PapoutsakiaWeb.jpg\" width=\"400\" \/><\/a><\/div>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\"><br \/><\/span><\/span><\/span><\/h3>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<h3><span style=\"color: #073763;\"><span style=\"color: #073763;\"><span style=\"color: #f9cb9c;\">Zutaten (2-4 Portionen)<\/span><\/span><\/span><\/h3>\n<h4><span style=\"color: #9fc5e8;\"><i>Aufwand: hoch<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">2 Auberginen<\/span><br \/><span style=\"color: #073763;\">80g Gerstenreis (alternativ 200g Faschiertes oder mischen)<\/span><br \/><span style=\"color: #073763;\">200g Fetak\u00e4se<\/span><br \/><span style=\"color: #073763;\">1 Zwiebel<\/span><br \/><span style=\"color: #073763;\">2 Knoblauchzehen<\/span><br \/><span style=\"color: #073763;\">100ml Tomatensauce<\/span><br \/><span style=\"color: #073763;\">1 Becher Wei\u00dfwein<\/span><br \/><span style=\"color: #073763;\">1 Becher Gem\u00fcsebr\u00fche<\/span><br \/><span style=\"color: #073763;\">2 TL Zucker<\/span><\/p>\n<div style=\"-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;\"><\/div>\n<p><\/p>\n<div style=\"-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;\">\n<div style=\"margin: 0px;\"><span style=\"color: #073763;\">Salz, Zimt, Oregano, Dill<\/span><\/div>\n<\/div>\n<p><span style=\"color: #073763;\">2 EL Honig<\/span><br \/><span style=\"color: #073763;\">2 Feigen (frisch oder getrocknet)<\/span><br \/><span style=\"color: #073763;\">1 handvoll Preiselbeeren<\/span><\/div>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<div><span style=\"color: #073763;\">Vor einigen Wochen wurde von ESN Jyv\u00e4skyl\u00e4 ein &#8220;International Dinner&#8221; veranstaltet, bei dem ich einige&nbsp;Leckereien&nbsp;und auch griechische Papoutsakia kosten konnte. Ich besorgte mir das Rezept von der K\u00f6chin&nbsp;(Danke an Kornilia \ud83d\ude09 ) und habe es etwas modifiziert.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Zuerst werden die Auberginen gewaschen, halbiert und auf der flachen Seite mit einem Messer eingeritzt. Anschlie\u00dfend wird reichlich Salz auf die eingeritzte Seite gestreut. So m\u00fcssen die Auberginen nun f\u00fcr 1 Stunde rasten.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Anschlie\u00dfend wird das Gem\u00fcse mit Wasser abgewaschen und leicht gedr\u00fcckt, sodass das verbleibende Wasser herauskommt. Dann werden die Auberginen mit Oliven\u00f6l eingerieben und kommen mit der unbehandelten Seite nach oben in eine Backform und bei 180\u00b0C f\u00fcr eine Stunde ins Backrohr.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">W\u00e4hrenddessen bereiten wir die F\u00fcllung zu. Daf\u00fcr wird der Zwiebel und die Knoblauchzehen in kleine St\u00fccke geschnitten und in etwas Oliven\u00f6l angebraten. Anschlie\u00dfend kommt die Gerste hinzu. Sobald auch die Gerstenk\u00f6rner einen glasigen Schimmer bekommen, wird mit einer Tasse Wei\u00dfwein abgel\u00f6scht. Wenn der Wein wieder verdampft ist, wird mit der Gem\u00fcsebr\u00fche aufgegossen. Der Gerstenreis sollte nun schon etwas aufgeweicht sein. F\u00fcgen wir nun die Tomatensauce und Wasser hinzu, sodass die Gerste bedeckt ist. Der Eintopf wird mit Salz, Pfeffer, reichlich Oregano, etwas Dill, 2 TL Zucker und einer Prise Zimt abgeschmeckt. Die Herdplatte auf der die F\u00fcllung kocht, wird etwas zur\u00fcckgedreht und sobald die Fl\u00fcssigkeit verdampft ist, wird solange Wasser nachgef\u00fcllt, bis der Gerstenreis weich aber bissfest ist.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><a href=\"https:\/\/4.bp.blogspot.com\/-rqIH5X-CkyE\/VGJMclLFd8I\/AAAAAAAACCk\/1JXWK6ZHDn4\/s1600\/DSC_8188.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"214\" src=\"https:\/\/4.bp.blogspot.com\/-rqIH5X-CkyE\/VGJMclLFd8I\/AAAAAAAACCk\/1JXWK6ZHDn4\/s320\/DSC_8188.JPG\" width=\"320\" \/><\/a><span style=\"color: #073763;\">Nun sollten die Auberginen eine feste Haut, aber ein sehr weiches Fruchtfleisch haben. Sie werden nun gewendet und mit einem L\u00f6ffel flachgedr\u00fcckt. Anschlie\u00dfend kommt die&nbsp;Gersten-F\u00fclle&nbsp;\u00fcber die Auberginen&nbsp;und die Backform wieder bei 180\u00b0C f\u00fcr 30 Minuten in das Backrohr.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">W\u00e4hrenddessen wird der Feta-K\u00e4se in kleine W\u00fcrfel geschnitten, mit diesem werden die Auberginen sp\u00e4ter noch belegt. Weiters werden die Feigen in feine Scheiben geschnitten.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Sobald die Auberginen weitere 30 Minuten im Backrohr waren, k\u00f6nnen sie mit dem Feta-K\u00e4se belegt &nbsp;und f\u00fcr weitere 15 Minuten (bis der K\u00e4se braun wird) gebacken werden.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">W\u00e4hrenddessen m\u00fcssen nur noch Preiselbeeren in einer Pfanne mit etwas Wasser angebraten werden. Sobald sie weich sind kommen 2 EL Honig hinzu. Die Preiselbeeren werden nun kurz im Honig&nbsp;karamellisiert (Fl\u00fcssigkeit sollte kleine Bl\u00e4schen bilden). Anschlie\u00dfend kommen auch die Feigenscheiben und etwas \u00d6l hinzu.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Nun werden die Auberginen nur noch mit den Feigen belegt und das Gericht kann serviert werden.&nbsp;<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">Lasst es euch schmecken \ud83d\ude42<\/span><\/div>\n<hr \/>\n<h3><span style=\"color: #f9cb9c;\">Ingredients&nbsp;<\/span><\/h3>\n<div>\n<h4><span style=\"color: #9fc5e8;\"><i>Effort: high<\/i><\/span><\/h4>\n<p><span style=\"color: #073763;\">2 eggplants<\/span><br \/><span style=\"color: #073763;\">80g barley rice (alternatively 200g minced meat)<\/span><br \/><span style=\"color: #073763;\">200g feta cheese<\/span><br \/><span style=\"color: #073763;\">1 onion<\/span><br \/><span style=\"color: #073763;\">2 garlic gloves<\/span><br \/><span style=\"color: #073763;\">100ml tomatosauce&nbsp;<\/span><br \/><span style=\"color: #073763;\">1 cup white wine<\/span><br \/><span style=\"color: #073763;\">1 cup vegetable broth<\/span><br \/><span style=\"color: #073763;\">2 tsp. sugar<\/span><br \/><span style=\"color: #073763;\">salt, cinnamon, oregano, dill<\/span><br \/><span style=\"color: #073763;\">2 tbsp. honey<\/span><br \/><span style=\"color: #073763;\">2 figs (fresh oder dried)<\/span><br \/><span style=\"color: #073763;\">1 handfull cranberries<\/span><\/div>\n<div>\n<h3><span style=\"color: #f9cb9c;\"><br \/><\/span><\/h3>\n<h3><span style=\"color: #f9cb9c;\">Preparation<\/span><\/h3>\n<div>\n<div><span style=\"color: #073763;\">Few weeks ago ESN Jyv\u00e4skyl\u00e4 organized an international dinner where I tried a lot of tasty food. But especially one was burned in my mind. So I asked the girl, who cooked that meal ,for the recipe and came up with a vegetarian version (many thanks to Kornilia).<\/span><\/p>\n<p><span style=\"color: #073763;\">First the eggplants have to be washed and cut into halfes. On the flat side we now scratch furrows into the vegetables. Those sides now have to be salted. Afterwards the eggplants have to rest for one hour.<\/span><\/p>\n<p><span style=\"color: #073763;\">After that they are washed again with water, furthermore they have to be squeezed softly so that most of the water comes out. Now spread some olive oil onto the eggplants and put them into some baking form and into the oven at 180\u00b0C for about one hour.<\/span><\/p>\n<p><span style=\"color: #073763;\">While the eggplants are sweating in the oven we can prepare the filling. Therefor the onion and garlic are cut into small pieces and fried in a pan with oil. Afterwards the barley can be added and roasted for a while too. For deglazing we will use the white wine, after the wine has vaporized we will add the vegetable broth. As soon as the vegetable broth also vaporized you can add the tomatosauce and water till the barley is fully covered. The pot is now seasoned with salt, pepper, oregano, dill, 2 tsp. sugar and a pinch of cinnamon. The heat can now be turned back, so that the barley is only simmering. When it gets too dry add some water till the barley is soft.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><a href=\"https:\/\/4.bp.blogspot.com\/-rqIH5X-CkyE\/VGJMclLFd8I\/AAAAAAAACCk\/1JXWK6ZHDn4\/s1600\/DSC_8188.JPG\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" height=\"214\" src=\"https:\/\/4.bp.blogspot.com\/-rqIH5X-CkyE\/VGJMclLFd8I\/AAAAAAAACCk\/1JXWK6ZHDn4\/s320\/DSC_8188.JPG\" width=\"320\" \/><\/a><br \/><span style=\"color: #073763;\">Now the eggplants should have a crispy skin but a very soft flesh. Turn them around and press them flat with a spoon. Afterwards the barley-filling can be spreaded over the eggplants and the filled vegetables are put into the oven for 30 minutes at 180\u00b0C<\/span><\/p>\n<p><span style=\"color: #073763;\">While the eggplants are baking again, we can cut the feta cheese into small pieces. Further the figs are cut into slices.<\/span><br \/><span style=\"color: #073763;\"><br \/><\/span><span style=\"color: #073763;\">As soon as the eggplants were in the oven for further 30 minutes, you can put the feta cheese on them und bake them till the cheese turns goldenbrown.<\/span><\/p>\n<p><span style=\"color: #073763;\">As a last step you have to fry the cranberries in a pan with a bit of water. When they get soft add 2 tbsp. honey and caramelize the mixture. As it starts bubbling, add the figs and some oil. Take out the eggplants and put the figs on top of them.<\/span><\/p>\n<\/div>\n<div style=\"margin: 0px;\"><span style=\"color: #073763;\">Enjoy it \ud83d\ude42 !<\/span><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten (2-4 Portionen) Aufwand: hoch 2 Auberginen80g Gerstenreis (alternativ 200g Faschiertes oder mischen)200g Fetak\u00e4se1 Zwiebel2 Knoblauchzehen100ml Tomatensauce1 Becher Wei\u00dfwein1 Becher Gem\u00fcsebr\u00fche2 TL Zucker Salz, Zimt, Oregano, Dill 2 EL Honig2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"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":[21,47],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - 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