{"id":62055,"date":"2022-08-15T18:39:37","date_gmt":"2022-08-15T16:39:37","guid":{"rendered":"https:\/\/znam.si\/uncategorized\/vegetarian-moussaka-with-eggplants\/"},"modified":"2025-09-24T22:38:11","modified_gmt":"2025-09-24T20:38:11","slug":"vegetarian-moussaka-with-eggplants","status":"publish","type":"post","link":"https:\/\/znam.si\/en\/recipes-and-food\/vegetable-dishes\/vegetarian-moussaka-with-eggplants\/","title":{"rendered":"Vegetarian moussaka with eggplants"},"content":{"rendered":"\n<p>Vegetarijanska musaka z jaj\u010devci je odli\u010dna jed, v kateri se dru\u017eijo krompir, paradi\u017eniki in sve\u017e peter\u0161ilj. <\/p>\n\n<p>Jaj\u010devci v Sredozemlju in Aziji sodijo med osnovna \u017eivila. Najpogosteje jih pripravljamo v kombinaciji s paradi\u017enikom, paprikami, bu\u010dkami, olj\u010dnim oljem in \u010desnom. Kot bogat vir prehranskih vlaknin, vitaminov, mineralov in antioksidantov jaj\u010devci \u010distijo kri, uravnavajo delovanje srca, pospe\u0161ujejo presnovo, zmanj\u0161ujejo tveganje za nastanek arterioskleroze in so odli\u010dno dietno \u017eivilo. Poskrbimo za svoje zdravje in si na svojem kro\u017eniku ve\u010dkrat privo\u0161\u010dimo tega kralja zelenjave.   <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients for vegetarian moussaka with eggplants<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>5\u20136 large potatoes<\/li>\n\n\n\n<li>1 large eggplant (approx. 750 g)<\/li>\n\n\n\n<li>1 medium onion<\/li>\n\n\n\n<li>1 garlic clove<\/li>\n\n\n\n<li>2\u20133 medium tomatoes<\/li>\n\n\n\n<li>200 ml olive oil<\/li>\n\n\n\n<li>bunch of fresh parsley<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>pepper<\/li>\n<\/ul>\n\n<h4 class=\"wp-block-heading\"><strong>B\u00e9chamel sauce<\/strong><\/h4>\n\n<ul class=\"wp-block-list\">\n<li>200 ml organic rice cooking cream<\/li>\n\n\n\n<li>100 ml rice milk<\/li>\n\n\n\n<li>150 g freshly grated Parmesan (optional)<\/li>\n\n\n\n<li>50 g butter (optional)<\/li>\n\n\n\n<li>1 teaspoon dried dill<\/li>\n\n\n\n<li>1 teaspoon turmeric<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>pepper<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Method<\/strong><\/h3>\n\n<p class=\"dropcapp4\">1Peel the eggplant and cut it into 1 cm thick slices. Place them in a large colander in layers, sprinkling each layer lightly with salt. Leave for about 30 minutes to draw out moisture and bitterness, then rinse under cold water and pat dry with kitchen paper.    <\/p>\n\n<p class=\"dropcapp4\">2Peel the potatoes and slice them into 0.5 cm thick rounds. Boil the potato slices in lightly salted water for about 5 minutes until just tender, then drain.  <\/p>\n\n<p class=\"dropcapp4\">3Finely chop the onion and garlic. Grate the tomatoes. Chop the parsley.   <\/p>\n\n<p class=\"dropcapp4\">4Heat olive oil in a large pan over medium heat. Saut\u00e9 the onion and garlic for about 5 minutes until fragrant. Add the grated tomatoes and chopped parsley. Season with salt and pepper. Simmer for 7\u201310 minutes to create a rich sauce.    <\/p>\n\n<p class=\"dropcapp4\">5Lightly oil a baking dish. Arrange a layer of potato slices, followed by a layer of eggplant slices. Spoon over some tomato sauce. Repeat until all ingredients are used, ending with a layer of potatoes on top.     <\/p>\n\n<p class=\"dropcapp4\">6V posodico ali na leseno podlogo grobo naribamo parmezan.<\/p>\n\n<p class=\"dropcapp4\">7Pe\u010dico segrejemo na 180\u00b0C. Pripravimo be\u0161amel. V manj\u0161i posodi segrejemo ri\u017eevo smetano, mleko, pridamo \u0161\u010dep soli in popra, kurkumo in maslo. Ob stalnem me\u0161anju kuhamo, da se maslo raztopi. Dodamo koper in odstavimo z ognja.    <\/p>\n\n<p class=\"dropcapp4\">8Pripravimo srednje velik peka\u010d (ali tri manj\u0161e kerami\u010dne peka\u010de) in ga prema\u017eemo z oljem. Pokapljamo z nekaj \u017elicami be\u0161amela in vanj nalo\u017eimo prvo plast krompirja. Na krompir nalo\u017eimo plast jaj\u010devcev, nanje pa nalo\u017eimo plast paradi\u017enikove omake. Potresemo s sve\u017eim peter\u0161iljem in polovico grobo naribanega parmezana. Zadnja plast je rezervirana za krompirjeve kolobarje, posipane s preostankom parmezana.    <\/p>\n\n<p class=\"dropcapp4\">9Tako pripravljen peka\u010d zalijemo z be\u0161amelom in potisnemo v ogreto pe\u010dico ter pe\u010demo 30-35 minut oziroma toliko \u010dasa, da se zgornja plast zlato-rumeno zape\u010de. Pred serviranjem pustimo, naj po\u010diva \u0161e 10 minut, nato postre\u017eemo. <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Tip<\/strong><\/h3>\n\n<p>V kolikor nam pri kuhi sestavine ostajajo, postopek plastenja ponavljamo, dokler ne uporabimo vseh sestavin. K be\u0161amelu lahko dodate dve ume\u0161ani jajci. <\/p>\n\n<p>*Iz recepta lahko brez slabe vesti izpustite sve\u017ee nariban parmezan in maslo in ju nadomestite s kokosovo ma\u0161\u010dobo ali olj\u010dnim oljem ter naribanim veganskim sirom po okusu. <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>V na\u0161i spletni trgovini se nahajajo vrhunski izdelki po neverjetnih cenah<\/strong><\/h3>\n","protected":false},"excerpt":{"rendered":"<p>Vegetarijanska musaka z jaj\u010devci je odli\u010dna jed, v kateri se dru\u017eijo krompir, paradi\u017eniki in sve\u017e peter\u0161ilj. Jaj\u010devci v Sredozemlju in Aziji sodijo med osnovna \u017eivila. Najpogosteje jih pripravljamo v kombinaciji s paradi\u017enikom, paprikami, bu\u010dkami, olj\u010dnim oljem in \u010desnom. Kot bogat vir prehranskih vlaknin, vitaminov, mineralov in antioksidantov jaj\u010devci \u010distijo kri, uravnavajo delovanje srca, pospe\u0161ujejo presnovo, [&hellip;]<\/p>\n","protected":false},"author":40,"featured_media":62054,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5113],"tags":[5828,5829,5830,5831,5832,5827],"class_list":{"0":"post-62055","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-vegetable-dishes","8":"tag-jajcevci","9":"tag-musaka","10":"tag-vegansko","11":"tag-vegetarijansko","12":"tag-malancani","13":"tag-krompir"},"_links":{"self":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/62055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/users\/40"}],"replies":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/comments?post=62055"}],"version-history":[{"count":0,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/posts\/62055\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media\/62054"}],"wp:attachment":[{"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/media?parent=62055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/categories?post=62055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/znam.si\/en\/wp-json\/wp\/v2\/tags?post=62055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}