{"id":83,"date":"2020-07-27T23:51:31","date_gmt":"2020-07-27T23:51:31","guid":{"rendered":"https:\/\/smallplaces.org\/blog\/83\/"},"modified":"2020-07-27T23:51:31","modified_gmt":"2020-07-27T23:51:31","slug":"2020-7-27-eggplant","status":"publish","type":"post","link":"http:\/\/smallplaces.org\/es\/blog\/83\/","title":{"rendered":"Berenjena"},"content":{"rendered":"<\/p>\n<\/p>\n<\/p>\n
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\u00a1Berenjena! En nuestra opini\u00f3n, una de las verduras menos utilizadas. Y debido a que est\u00e1 tan infrautilizada, muchos t\u00edmidos aspirantes a aventureros vegetarianos y conocedores de comidas caseras tienen la impresi\u00f3n de que la berenjena est\u00e1 envuelta en un misterio y, por lo tanto, debe evitarse. \u00a1Este absolutamente no es el caso! <\/p>\n

La berenjena es deliciosa y s\u00faper vers\u00e1til. Su carnosidad esponjosa absorbe los sabores con facilidad y proporciona una cremosidad sutil que le da a sus platos una profundidad extra. S\u00fabete al tren de las berenjenas, \u00a1no te arrepentir\u00e1s!<\/p>\n

\u00a1Mira c\u00f3mo la comunidad Finca prepara sus berenjenas!<\/p>\n<\/div>\n<\/p>\n<\/p>\n<\/p>\n

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Berenjena asada de Victoria<\/strong><\/span><\/p>\n

\u201cYo era una de las personas que NO era fan\u00e1tica de la berenjena, por lo que experiment\u00e9 con formas que me hicieran m\u00e1s atractiva. Esto fue tan r\u00e1pido, f\u00e1cil y TAN BUENO.<\/em><\/p>\n

\u00a1S\u00ed, ahora soy fan\u00e1tico de las berenjenas!<\/em><\/p>\n

-Victoria<\/p>\n

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INGREDIENTES<\/strong><\/span><\/p>\n

Berenjena Finca (Victoria utiliz\u00f3 nuestra variedad asi\u00e1tica)<\/p>\n

1 cucharada de aceite de oliva<\/p>\n

Un lim\u00f3n<\/p>\n

Una pizca de hojas de moringa Finca<\/p>\n

Una pizca de comino<\/p>\n

Una pizca de cilantro <\/p>\n

Una pizca de ajo en polvo<\/p>\n

Sal marina al gusto<\/p>\n

Queso feta para terminar<\/p>\n

Finca Thai Basil para terminar<\/p>\n

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INSTRUCCIONES<\/span><\/p>\n

Precalienta el horno a 400 grados Fahrenheit. <\/p>\n

Corta la berenjena por la mitad si usas nuestra variedad asi\u00e1tica o en cuartos si usas la variedad italiana. Marque la pulpa de la berenjena (\u00a1para una mejor absorci\u00f3n de las especias!). Vierta aceite de oliva en una bandeja o fuente para hornear lo suficientemente grande como para que quepan las berenjenas. Agregue las hojas de moringa y todas las especias al plato y mezcle con aceite de oliva. Coloque la berenjena con la pulpa hacia abajo en la mezcla.<\/p>\n

Colocar en el horno y asar durante 13 minutos. Voltee las berenjenas, espolvoree con sal marina y ase nuevamente por otros 12 minutos.<\/p>\n

Retirar del horno y emplatar. Roc\u00ede la berenjena con m\u00e1s aceite de oliva, exprima con la cantidad deseada de jugo de lim\u00f3n y espolvoree con albahaca tailandesa y queso feta. \u00a1Disfrutar!<\/p>\n<\/div>\n<\/p>\n<\/p>\n<\/p>\n

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Tarta De Berenjenas Con Queso De Cabra, Miel Y Nigella<\/span><\/p>\n

\u201cQuer\u00eda resaltar los diferentes colores y texturas de las variedades de berenjena que recog\u00ed en la granja. <\/em>Usando un Sohla el-Waylly<\/em><\/span><\/a> "Como base, recurr\u00ed a la Provenza en busca de sabores, combinando tomillo, cebolla, berenjena y gruyere para obtener una tarta veraniega perfecta para un almuerzo especial o una cena ligera".<\/em><\/p>\n

-Marta Daniel<\/em><\/p>\n

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INGREDIENTES<\/span><\/p>\n

2 hojas de hojaldre congelado (1 caja completa), descongelado <\/p>\n

Harina para todo uso para espolvorear<\/p>\n

Sal kosher<\/p>\n

Buen aceite de oliva<\/p>\n

\u00bd cebolla dulce o amarilla, en rodajas finas<\/p>\n

1 taza de gruyere rallado<\/p>\n

3 ramitas de tomillo, peladas<\/p>\n

4 berenjenas Finca peque\u00f1as, variedades mixtas si quieres<\/p>\n

*Si deseas usar berenjenas asi\u00e1ticas, usa solo una y no las ase previamente con las dem\u00e1s. Las pieles m\u00e1s finas cambian el tiempo de cocci\u00f3n.<\/em><\/p>\n

2 cucharadas de parmesano rallado<\/p>\n

Albahaca de finca para terminar<\/p>\n

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INSTRUCCIONES<\/strong><\/span><\/p>\n

Corte la berenjena en rodajas de 1\/4 de pulgada de grosor y mezcle con aproximadamente 1 cucharada de sal kosher. Col\u00f3quelo en un colador colocado sobre un taz\u00f3n o fregadero y d\u00e9jelo escurrir durante al menos 30 minutos. Esto ayudar\u00e1 a mantener la tarta crujiente, ya que eliminar\u00e1 el exceso de humedad de las berenjenas.<\/p>\n

Mientras tanto, precalienta el horno a 400* y forra dos bandejas para hornear con borde con papel pergamino. Corta una hoja extra de papel pergamino y reserva. <\/p>\n

En una superficie ligeramente enharinada, coloque las dos hojas de masa una encima de la otra y exti\u00e9ndalas hasta que sean lo suficientemente grandes como para caber en la bandeja (aproximadamente 11 x 15 pulgadas), espolvoreando con harina seg\u00fan sea necesario para evitar que se pegue. Col\u00f3quelo en una de las bandejas forradas con papel pergamino y c\u00fabralo con la hoja adicional de papel pergamino.<\/p>\n

Enjuague la berenjena para eliminar el exceso de sal y s\u00e9quela con toallas de papel o un pa\u00f1o de cocina sin pelusa. Si est\u00e1 utilizando berenjena asi\u00e1tica, d\u00e9jela a un lado. Alinee el resto de las rodajas de berenjena en la mitad de la bandeja restante. Alinea las rodajas de cebolla en la otra mitad. Sazone con una cantidad generosa de aceite de oliva, hojas de tomillo, unas pizcas grandes de sal kosher y un par de pizcas de pimienta negra fresca.<\/p>\n

Cubra la bandeja para hornear con el hojaldre con la bandeja para hornear rellena de berenjena y cebolla para mantener la masa pesada mientras se hornea. Coloque en el horno precalentado para hornear durante unos 20 minutos, girando los moldes a la mitad. <\/p>\n

Despu\u00e9s del primer horneado, retira ambas bandejas del horno. Aumente la temperatura del horno a 500*. Espolvoree el gruyere rallado por toda la masa y luego, con una esp\u00e1tula, coloque la cebolla y la berenjena encima del queso. Si usas berenjena asi\u00e1tica, coloca las rodajas encima. Espolvoree con parmesano y roc\u00ede con m\u00e1s aceite de oliva. Regrese la tarta al horno y hornee hasta que la masa est\u00e9 dorada, aproximadamente 15 minutos m\u00e1s. <\/p>\n

Terminar la tarta con albahaca fresca, cortar y servir caliente.<\/p>\n<\/div>\n<\/p>\n<\/p>\n<\/p>\n

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Plato f\u00e1cil (casi demasiado) de berenjena y parmesano de Jess<\/span><\/p>\n

Necesitaba una comida s\u00faper f\u00e1cil esta semana y resulta que ya me sobraron salsa de tomate picante y una incre\u00edble mozzarella fresca de nuestros dioses del queso en lecheras de houston<\/a>. \u00a1El resultado fue una delicia casi demasiado f\u00e1cil de berenjena a la parmesana\/lasa\u00f1a!<\/p>\n

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INGREDIENTES<\/strong><\/span><\/p>\n

Berenjena Finca (\u00a1cualquier tipo servir\u00e1!)<\/p>\n

Salsa de tomate a elecci\u00f3n<\/p>\n

Sal marina<\/p>\n

Mozzarella fresca de Houston Dairymaids <\/p>\n

Finca Basil para terminar<\/p>\n

Opcional: queso parmesano para terminar<\/p>\n

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INSTRUCCIONES<\/strong><\/span><\/p>\n

Precalienta el horno a 400 grados Fahrenheit. <\/p>\n

Corta las berenjenas en rodajas redondas de aproximadamente media pulgada de grosor. Col\u00f3quelas en una fuente para horno lo suficientemente grande como para acomodarlas, luego espolvoree con sal y coloque una toalla de papel o un pa\u00f1o de cocina sobre las rodajas y d\u00e9jelas reposar durante 15 a 20 minutos o hasta que la berenjena est\u00e9 "sudando profusamente". <\/p>\n

Dale palmaditas a las rebanadas con una toalla hasta que se sequen, luego vierte la salsa de tomate sobre las rebanadas y alisa. La berenjena a\u00fan debe verse a trav\u00e9s de la salsa de tomate.<\/p>\n

Coloca las rodajas de mozzarella fresca sobre la salsa y mete al horno durante 25-30 minutos. <\/p>\n

Cuando queden 2 minutos en el cron\u00f3metro, enciende la parrilla para que el queso se dore ligeramente.<\/p>\n

Retirar del horno y dejar enfriar durante al menos 20 minutos. Emplata, a\u00f1ade un poco de albahaca picada y queso parmesano y \u00a1a disfrutar!<\/p>\n

Opcional: \u00a1pru\u00e9belo encima de pasta o verduras salteadas!<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

\u00a1Berenjena! En nuestra opini\u00f3n, una de las verduras menos utilizadas. Y debido a que est\u00e1 tan infrautilizada, muchos t\u00edmidos aspirantes a aventureros vegetarianos y conocedores de comidas caseras tienen la impresi\u00f3n de que la berenjena est\u00e1 envuelta en un misterio y, por lo tanto, debe evitarse. \u00a1Este absolutamente no es el caso!<\/p>","protected":false},"author":1,"featured_media":796,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-83","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nEggplant - Small Places<\/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:\/\/smallplaces.org\/es\/blog\/83\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eggplant - Small Places\" \/>\n<meta property=\"og:description\" content=\"Eggplant! 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