{"id":139,"date":"2010-09-22T17:00:00","date_gmt":"2010-09-22T17:00:00","guid":{"rendered":"http:\/\/blogs.elcorreo.com\/culinariosidad\/?p=139"},"modified":"2010-09-22T17:00:00","modified_gmt":"2010-09-22T17:00:00","slug":"berenjena-rellena-manzana","status":"publish","type":"post","link":"https:\/\/blogs.elcorreo.com\/culinariosidad\/2010\/09\/22\/berenjena-rellena-manzana\/","title":{"rendered":"Berenjena rellena de manzana"},"content":{"rendered":"<p><IMG class=imgcen id=img_0 src=\"\/culinariosidad\/wp-content\/uploads\/sites\/8\/224469_Captura.JPG\"><STRONG>Berenjena rellena de manzana<\/p>\n<p><\/STRONG>Ingredientes para 4 personas:<\/p>\n<p>2 berenjenas<br \/>\n1 manzana Golden<br \/>\naceite<br \/>\naz\u00facar<\/p>\n<p>Cortar la berenjena en rodajas gruesas, hacer incisiones en la cara m\u00e1s amplia con ayuda de un cuchillo peque\u00f1o y pintar con aceite. Hornear a 200\u00baC durante 20 minutos. Transcurrido este tiempo, vaciar una vez templadas. Pelar la manzana y cortar unas l\u00e1minas finas que posteriormente ser\u00e1n para caramelizar, el resto lo cortamos en daditos y lo mezclamos con la carne asada de la berenjena (que previamente hemos aplastado con la parte externa de una cuchara). Rellenar la berenjena con la mezcla y colocar encima la l\u00e1mina de manzana que caramelizamos con az\u00facar y ayuda de un soplete. Esta receta es sobre todo limpia y sencilla. El az\u00facar es para contrarrestar ese amargor que rechazamos de la berenjena. \u00a1Suerte!<\/p>\n<p> <object id=\"flashObj\" width=\"600\" height=\"360\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=9,0,47,0\"><param name=\"movie\" value=\"http:\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" \/><param name=\"bgcolor\" value=\"#FFFFFF\" \/><param name=\"flashVars\" value=\"web=externos&#038;videoId=689297509001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" \/><param name=\"base\" value=\"http:\/\/admin.brightcove.com\" \/><param name=\"wmode\" value=\"transparent\" \/><param name=\"seamlesstabbing\" value=\"false\" \/><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"swLiveConnect\" value=\"true\" \/><param name=\"allowScriptAccess\" value=\"always\" \/><embed src=\"\/\/c.brightcove.com\/services\/viewer\/federated_f9?isVid=1&#038;isUI=1\" wmode=\"transparent\" bgcolor=\"#FFFFFF\" flashVars=\"web=externos&#038;videoId=689297509001&#038;playerID=309018193001&#038;playerKey=AQ%2E%2E,AAAAE_NrkqE%2E,SbMUPN6XNFu9O5u_bb9i8uj1LpxTCKJx&#038;domain=embed&#038;dynamicStreaming=true\" base=\"http:\/\/admin.brightcove.com\" name=\"flashObj\" width=\"640\" height=\"360\" seamlesstabbing=\"false\" type=\"application\/x-shockwave-flash\" allowFullScreen=\"true\" allowScriptAccess=\"always\" swLiveConnect=\"true\" pluginspage=\"http:\/\/www.macromedia.com\/shockwave\/download\/index.cgi?P1_Prod_Version=ShockwaveFlash\"><\/embed><\/object><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Berenjena rellena de manzana Ingredientes para 4 personas: 2 berenjenas 1 manzana Golden aceite az\u00facar Cortar la berenjena en rodajas gruesas, hacer incisiones en la cara m\u00e1s amplia con ayuda de un cuchillo peque\u00f1o y pintar con aceite. Hornear a 200\u00baC durante 20 minutos. Transcurrido este tiempo, vaciar una vez templadas. Pelar la manzana y [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[157,158,1107],"_links":{"self":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/139"}],"collection":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/comments?post=139"}],"version-history":[{"count":0,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/posts\/139\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/media?parent=139"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/categories?post=139"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.elcorreo.com\/culinariosidad\/wp-json\/wp\/v2\/tags?post=139"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}