{"id":7599,"date":"2018-04-30T00:08:19","date_gmt":"2018-04-30T00:08:19","guid":{"rendered":"https:\/\/test.lombrizserver7.com\/2018\/04\/30\/berenjenas-a-la-napolitana\/"},"modified":"2018-04-30T00:08:19","modified_gmt":"2018-04-30T00:08:19","slug":"berenjenas-a-la-napolitana","status":"publish","type":"post","link":"https:\/\/www.seminario.edu.uy\/en\/berenjenas-a-la-napolitana\/","title":{"rendered":"Eggplants Neapolitan style"},"content":{"rendered":"<p><strong><img fetchpriority=\"high\" decoding=\"async\" class=\"size-full wp-image-357\" src=\"https:\/\/www.seminario.edu.uy\/wp-content\/uploads\/2018\/04\/Nutricion_mayo_2018_receta.jpg\" alt=\"Nutricion mayo 2018 receta\" width=\"600\" height=\"450\" \/><\/strong><\/p>\n<div class=\"col-md-5\"><strong>Ingredients<\/strong><strong>:<\/strong><\/p>\n<ul>\n<li>\n<div>1 kilogram of eggplants<\/div>\n<\/li>\n<li>\n<div>1 pinch of salt<\/div>\n<\/li>\n<li>\n<div>1 tablespoon of frying oil<\/div>\n<\/li>\n<li>\n<div>2 cloves of garlic<\/div>\n<\/li>\n<li>\n<div>1 onion<\/div>\n<\/li>\n<li>\n<div>1 can of natural tomato<\/div>\n<\/li>\n<li>\n<div>1 tablespoon basil<\/div>\n<\/li>\n<li>\n<div>1 pinch of oregano<\/div>\n<\/li>\n<li>\n<div>\u00bd teaspoon of sugar<\/div>\n<\/li>\n<li>\n<div>200 grams of fresh cheese<\/div>\n<\/li>\n<li>\n<div>4 tablespoons of grated cheese<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<div class=\"col-md-7\">\n<div style=\"text-align: justify;\"><strong>Preparation:<\/strong><\/div>\n<ul>\n<li style=\"text-align: justify;\">\n<p>Peel, <strong>cut into thin slices<\/strong> and place the eggplants in a colander.<\/p>\n<\/li>\n<li style=\"text-align: justify;\">\n<p>Sprinkle the eggplants with salt to drain them and remove the excessive bitter taste of this vegetable (they should rest for about 20 minutes).<\/p>\n<\/li>\n<li style=\"text-align: justify;\">\n<p>Meanwhile you have to prepare the sauce in a pan, <strong>Browning the chopped garlic and chopped onion<\/strong> in 4 tablespoons of oil.<\/p>\n<\/li>\n<li style=\"text-align: justify;\">\n<p>Add the crushed tomatoes to the pan, saut\u00e9 and season with chopped basil, salt, oregano and half a teaspoon of sugar. Cook over low heat.<\/p>\n<\/li>\n<li style=\"text-align: justify;\">\n<p>While the sauce is being made, wash the eggplants, dry them and <strong>cook them in oil<\/strong>, on both sides.<\/p>\n<\/li>\n<li style=\"text-align: justify;\">\n<p><strong>Arrange the eggplants<\/strong> In a baking dish, arrange in layers portions of eggplant, sauce, slices of fresh cheese and a little grated cheese.<\/p>\n<\/li>\n<li style=\"text-align: justify;\">\n<p>Finally, place in the oven over high heat until the grated cheese is browned. They are ready to be enjoyed!<\/p>\n<\/li>\n<\/ul>\n<div class=\"col-md-12\" style=\"text-align: right;\">Bachelor of Nutrition<br \/>Gianella Pedemonte<\/div>\n<div>&nbsp;<\/div>\n<div class=\"col-md-12\">&nbsp;<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredientes: 1 kilogramo de berenjenas 1 pizca de sal 1 cucharada sopera de aceite de fre\u00edr 2 dientes de ajo 1 cebolla 1 lata de tomate natural 1 cucharada sopera de albahaca 1 pizca de or\u00e9gano \u00bd cucharadita de az\u00facar 200 gramos de queso fresco 4 cucharadas soperas de queso rallado Preparaci\u00f3n: Pelar, cortar en [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":6245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[28],"tags":[],"class_list":["post-7599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-educacion-nutricional-recetas"],"_links":{"self":[{"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/posts\/7599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/comments?post=7599"}],"version-history":[{"count":0,"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/posts\/7599\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/media\/6245"}],"wp:attachment":[{"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/media?parent=7599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/categories?post=7599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seminario.edu.uy\/en\/wp-json\/wp\/v2\/tags?post=7599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}