{"id":280,"date":"2012-02-16T11:02:58","date_gmt":"2012-02-16T10:02:58","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=280"},"modified":"2016-03-19T16:36:41","modified_gmt":"2016-03-19T15:36:41","slug":"imam-bayildi-inspiratie-voor-een-aubergine-gratin","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/imam-bayildi-inspiratie-voor-een-aubergine-gratin\/","title":{"rendered":"Imam bayildi inspiratie voor een aubergine gratin"},"content":{"rendered":"

<\/h2>\n
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\"\"<\/a>foto: klokkentoren St. Tropez<\/em><\/div>\n
<\/div>\n

Een week of wat geleden heb ik een\u00a0kookboek op de kop getikt, Griekenland thuis, vol met recepten zoals er voorheen werd gekookt\u00a0door vooral\u00a0Griekse moeders.\u00a0E\u00e9n van de recepten in het boek is “imam bayildi” of in mooi Nederlands de flauwgevallen priester. In dit gerecht worden gevulde\u00a0aubergines in meren van olijfolie bereid. De naam kreeg het, zo zegt de overlevering, toen het geserveerd werd aan een imam.\u00a0Of hij flauwviel vanwege\u00a0het overdadige oliegebruik of\u00a0 juist door de kosten ervan, is nooit opgehelderd.
\nVandaag een recept voor een aubergine\/tomaat gratin met basilicum. Een stevig vegetarisch gerecht.\u00a0Erbij drinken we een rode Costi\u00e8res de\u00a0N\u00ecmes.<\/p>\n

Nodig voor 4 personen:<\/p>\n

2 middelgrote aubergines in plakken
\n500 g tomaten
\n125 g zachte geitenkaas
\n1 dl\u00a0olijfolie
\n4 el cr\u00e8me fra\u00eeche
\n50 g geraspte Parmezaanse kaas
\nbasilicum blaadjes
\nzout en peper<\/p>\n

Bereiding:<\/p>\n

Snijd de aubergine en tomaten in mooie dikke plakken. Verhit de olie in een pan en bak de aubergineplakken snel aan beide zijden aan. Laat ze daarna uitlekken op papier.
\nScheur de\u00a0basilicum blaadjes in stukjes en bewaar een paar voor garnering.\u00a0Meng de\u00a0basilicum, geitenkaas, Parmezaan\u00a0en cr\u00e8me fra\u00eeche door elkaar en breng op smaak met peper en zout.
\nLeg\u00a0een laag van\u00a0aubergines en tomaten in\u00a0een ovenschaal. Verdeel hierover\u00a0het kaas- en roommengsel en dek af met weer een laag tomaat en aubergine (om en om). Sprenkel er wat olijfolie over en\u00a0gaar het geheel in 20 minuten in oven\u00a0 (180 graden)<\/p>\n

<\/div>\n

Garneer met basilicum blaadjes. Serveer met een warme focaccia.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

foto: klokkentoren St. Tropez Een week of wat geleden heb ik een\u00a0kookboek op de kop getikt, Griekenland thuis, vol met recepten zoals er voorheen werd gekookt\u00a0door vooral\u00a0Griekse moeders.\u00a0E\u00e9n van de recepten in het boek is “imam bayildi” of in mooi Nederlands de flauwgevallen priester. In dit gerecht worden gevulde\u00a0aubergines in meren van olijfolie bereid. De … <\/p>\n

Lees verder “Imam bayildi inspiratie voor een aubergine gratin”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":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":"","jetpack_publicize_message":"Imam bayildi inspiratie voor een aubergine gratin","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,3,2,10,7],"tags":[],"class_list":["post-280","post","type-post","status-publish","format-standard","hentry","category-acbm","category-hoofdgerechten","category-lunch-gerechten","category-middellandse-zeekost","category-soulfood"],"yoast_head":"\nImam bayildi inspiratie voor een aubergine gratin - 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