{"id":6388,"date":"2019-09-02T18:33:49","date_gmt":"2019-09-02T16:33:49","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=6388"},"modified":"2019-09-03T15:22:22","modified_gmt":"2019-09-03T13:22:22","slug":"melanzane","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/melanzane\/","title":{"rendered":"Melanzane &#8211; aubergine-, tomat- och pestofest"},"content":{"rendered":"<p><strong>Melanzane p\u00e5 egen sk\u00f6rd. Tomater, aubergine, doftande basilika, l\u00f6k och vitl\u00f6k i ett m\u00f6te med matid\u00e9er fr\u00e5n Italien. Nyplockat \u00e4r den oslagbara ingrediensen. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Alla har inte m\u00f6jligheten att sk\u00f6rda sj\u00e4lva, jag vet, men \u00e4nd\u00e5. Nysk\u00f6rdat \u00e4r verkligen s\u00e5 mycket b\u00e4ttre och jag kan i alla fall uppmana till att alla n\u00e5gon g\u00e5ng f\u00f6rs\u00f6ker hitta och genast tillaga gr\u00f6nsaker som nyss skilts fr\u00e5n jordelivet. Skillnaden \u00e4r st\u00f6rre \u00e4n man kan tro.<\/p>\n<figure id=\"attachment_6391\" aria-describedby=\"caption-attachment-6391\" style=\"width: 682px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/09\/Melanzane-1-e1567423539244.jpg\"><img loading=\"lazy\" class=\"size-large wp-image-6391\" src=\"https:\/\/blogg.land.se\/skog-till-bord\/wp-content\/uploads\/sites\/17\/2019\/09\/Melanzane-1-682x1024.jpg\" alt=\"skogtillbord-melanzane-sept19\" width=\"682\" height=\"1024\" \/><\/a><figcaption id=\"caption-attachment-6391\" class=\"wp-caption-text\">Melanzane &#8211; italiensk grat\u00e4ng p\u00e5 egen sk\u00f6rd. Tomat, aubergine, basilika, l\u00f6k och vitl\u00f6k. Sk\u00f6rdefest i kubik.<\/figcaption><\/figure>\n<p>Jag tillh\u00f6r gruppen priviligierade sm\u00e5stadsbor med n\u00e4rhet till ytterligheterna. Allt finns n\u00e4ra. Stadens f\u00f6rdelar och skogen lugn. Och s\u00e5 \u00e4r det lotterna. Sex stycken i en stor rektangel, med enorma m\u00f6jligheter. Sk\u00f6rden p\u00e5g\u00e5r fr\u00e5n mars till jul ungef\u00e4r och just nu peakar den med smak och doft av solmoget. Den i s\u00e4rklass b\u00e4sta smaks\u00e4ttaren.<\/p>\n<p>Sj\u00e4lvklart kryddas m\u00e5ltiderna ocks\u00e5 med en s\u00e4rskild k\u00e4nsla n\u00e4r exempelvis auberginerna och jag har kampat ihop sedan januari n\u00e4r de s\u00e5ddes. Vi har g\u00e5tt genom en del tillsammans, den d\u00e4r gr\u00f6nsaken och jag. Nog om detta nu \u00e4ter vi.<\/p>\n<h2><strong>Melanzane <\/strong><\/h2>\n<p>4 personer<\/p>\n<ul>\n<li>2 medelstora auberginer, eller flera sm\u00e5<\/li>\n<\/ul>\n<h4>Tomats\u00e5s<\/h4>\n<ul>\n<li>1 stor finhackad gul l\u00f6k<\/li>\n<li>2 finhackade vitl\u00f6ksklyftor<\/li>\n<li>1 msk tomatpur\u00e9<\/li>\n<li>600 g f\u00e4rska tomater skurna i bitar<\/li>\n<li>\u00bd liten finhackad chili<\/li>\n<li>\u00bd tsk salt<\/li>\n<\/ul>\n<h4>Pesto<\/h4>\n<ul>\n<li>1 rej\u00e4l knippa f\u00e4rsk basilika<\/li>\n<li>50 g pinje- eller valn\u00f6tter<\/li>\n<li>1 vitl\u00f6ksklyfta<\/li>\n<li>1 \u00bd dl olivolja<\/li>\n<li>100 g riven, smakrik ost<\/li>\n<\/ul>\n<h4>Fyllning<\/h4>\n<ul>\n<li>1 mozzarella, 125 g, i tunna skivor<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>Skiva auberginerna p\u00e5 l\u00e4ngden. Skivorna ska vara riktigt tunna.<\/li>\n<li>S\u00e4tt ugnen p\u00e5 225 grader. L\u00e4gg aubergineskivorna p\u00e5 en pl\u00e5t och st\u00e4ll in i ugnen tills de precis b\u00f6rjar f\u00e5 lite f\u00e4rg.<\/li>\n<li>Hetta upp olja i en kastrull och fr\u00e4s l\u00f6k och vitl\u00f6k en kort stund innan tomatpur\u00e9, tomatbitar, chili och salt l\u00e4ggs i. Sm\u00e5puttra n\u00e5gra minuter.<\/li>\n<li>L\u00e4gg basilika, n\u00f6tter, vitl\u00f6k och olja i en matberedare. K\u00f6r en kort stund. Peston f\u00e5r g\u00e4rna vara lite gr\u00f6vre med bitar av n\u00f6tter kvar. R\u00f6r i den rivna osten.<\/li>\n<li>Ta fram en ugnsform och varva tomats\u00e5s, aubergineskivor, pesto och mozzarella. Toppa med tomat och ost. Gr\u00e4dda grat\u00e4ngen till fin f\u00e4rg i cirka 30 minuter.<\/li>\n<\/ol>\n<p>Vill du testa en annan auberginer\u00e4tt s\u00e5 kan du kika p\u00e5 <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/moussaka-med-hela-tjocka-slakten\/\">en moussaka vid l\u00e4nken h\u00e4r.<\/a> Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Melanzane p\u00e5 egen sk\u00f6rd. Tomater, aubergine, doftande basilika, l\u00f6k och vitl\u00f6k i ett m\u00f6te med matid\u00e9er fr\u00e5n Italien. Nyplockat \u00e4r den oslagbara ingrediensen. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":6390,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64],"tags":[252,262,358,456,279],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Melanzane - aubergine-, tomat- och pestofest - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Melanzane p\u00e5 egen sk\u00f6rd. Tomater, aubergine, doftande basilika, l\u00f6k, vitl\u00f6k och en italiensk matid\u00e9. 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