{"id":47296,"date":"2023-05-13T21:30:00","date_gmt":"2023-05-13T20:30:00","guid":{"rendered":"https:\/\/www.narodnilijek.com\/web\/?p=47296"},"modified":"2023-05-13T21:30:04","modified_gmt":"2023-05-13T20:30:04","slug":"patlidzan","status":"publish","type":"post","link":"https:\/\/www.narodnilijek.com\/web\/patlidzan\/","title":{"rendered":"Neodoljivi patlid\u017ean – povr\u0107e koje osvaja kuhinje \u0161irom svijeta"},"content":{"rendered":"\n

Patlid\u017ean je povr\u0107e koje pripada porodici Solanaceae. Ima karakteristi\u010dan izdu\u017eeni oblik i tamnu ljubi\u010dastu boju ko\u017ee, iako postoje i sorte koje mogu biti bijele, zelene ili \u0161arene. Meso patlid\u017eana je bjelokasto ili svijetlo\u017euto, a sadr\u017ei male, \u0161aljive sjemenke. Patlid\u017ean ima blagu, pomalo gorkastu okusnu notu, ali postaje nje\u017ean i kremast kada se kuha ili pe\u010de. <\/p>\n\n\n\n

Koristi u raznim jelima, kao \u0161to su ri\u017eota, umaci, preljevi, punjeni patlid\u017eani, pe\u010deni ili grilani. Patlid\u017ean je niskokalori\u010dan, bogat vlaknima, vitaminom C, kalijem i antioksidansima<\/strong><\/a>, te se \u010desto smatra zdravim dodatkom prehrani.<\/p>\n\n\n\n

Porijeklom je iz Indije, odakle se \u0161irio najprije prema istoku, a tek potom prema zapadu. U Indiji se uzgajao kao kulturna biljka jo\u0161 prije 3000 godina. U Evropu je stigao tek u 13. ili 14. vijeku, a u na\u0161e krajeve u 16. Zanimljivo je da je do nas do\u0161ao preko Sjeverne Amerike.<\/p>\n\n\n\n

Nutritivna vrijednost patlid\u017eana<\/h2>\n\n\n\n

Patlid\u017ean je povr\u0107e s niskim udjelom kalorija. Prosje\u010dna porcija patlid\u017eana (oko 100 grama) sadr\u017ei otprilike 25 kalorija. Me\u0111utim, sadr\u017eaj kalorija mo\u017ee varirati zavisno o na\u010dinu pripreme (kuhanje, pe\u010denje, pr\u017eenje) i dodacima kao \u0161to su ulje ili umaci. U svakom slu\u010daju, patlid\u017ean je zdrav izbor hrane s obzirom na njegovu nisku kalorijsku vrijednost i bogatstvo vlaknima.<\/p>\n\n\n\n

Mogli biste se iznenaditi kada saznate za \u0161ta je dobar patlid\u017ean i koje ima sna\u017ene dobrobiti za zdravlje<\/strong><\/a><\/p>\n\n\n\n

Priprema se na sve mogu\u0107e na\u010dine, jer je njegovo so\u010dno i nje\u017eno meso podesno za svakovrsnu preradu. Posebno se cijeni pe\u010den i samljeven s raznovrsnim dodacima kao pire. Poznati su pirei i namazi koji poti\u010du sa Srednjeg istoka, a prave se mije\u0161anjem mesa pe\u010denih patlid\u017eana sa za\u010dinskim travama i aromatskim za\u010dinima kao \u0161to su bijeli luk, menta, bosiljak<\/strong><\/a>, limunov sok i maslinovo ulje, ve\u0107 prema ukusu. Na taj na\u010din prire\u0111ene pikantne namaze ponegdje nazivaju \u201ckavijarom za plitke d\u017eepove\u201d. <\/p>\n\n\n\n

I zaista, kad se patlid\u017ean pripremi po oprobanim, prefinjenim receptima, te\u0161ko ga je identifikovati kao povr\u0107e, jer vi\u0161e nalikuje mesnoj pa\u0161teti nego povr\u0107u.<\/p>\n\n\n\n

Sok od patlid\u017eana je gorak i o\u0161tar pa ga zbog toga prije upotrebe valja posebno pripremiti: olju\u0161titi mu koru, a mesni dio posoliti i istisnuti mu gor\u010dinu. Kora mu je relativno debela, \u017eilava pa se mora olju\u0161titi jer nije za jelo. Zadr\u017eava se jedino prilikom pe\u010denja ili filovanja, kad je potrebno da se mekana sredina ili nadjev sa\u010duvaju. Mesnati dio patlid\u017eana sadr\u017ei dosta solanina, gorke glikol-alkaloidne supstance, a \u0161to su plodovi stariji, ima ga vi\u0161e. Zbog toga se patlid\u017ean kad sazri ne jede jer je previ\u0161e gorak.<\/p>\n\n\n\n

Meso mu je sunderasto, pa pri pr\u017eenju upija dosta masno\u0107e, ali je interesantno da je, poslije izvjesnog vremena otpusti.<\/p>\n\n\n\n

Pe\u010deni patlid\u017eani sa \u010de\u0161njakom i per\u0161inom<\/h3>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

Potrebni sastojci su:<\/strong><\/p>\n\n\n\n

    \n
  • 400 g patlid\u017eana<\/li>\n\n\n\n
  • 1 ka\u0161ika maslinovog ulja<\/li>\n\n\n\n
  • sol<\/li>\n\n\n\n
  • papar<\/li>\n\n\n\n
  • 2 nasjeckana \u010de\u0161nja \u010de\u0161njaka<\/li>\n\n\n\n
  • 1 sitno nasjeckana \u010dili papri\u010dica<\/li>\n\n\n\n
  • \u00bd nasjeckanog luka<\/li>\n\n\n\n
  • \u00bd \u0161oljice nasjeckanog per\u0161ina<\/li>\n<\/ul>\n\n\n\n
      \n
    • Priprema:<\/strong><\/li>\n\n\n\n
    • Pomije\u0161ate \u010de\u0161njak, \u010dili papri\u010dicu, luk i per\u0161in, te ostavite sa strane.<\/li>\n\n\n\n
    • Operite i osu\u0161ite patlid\u017eane i izre\u017eite ih na pola. Pospite ih maslinovim uljem i dodajte malo soli i papra. Pecite patlid\u017eane oko 5 minuta sa svake strane. Izvadite iz tave i neka se malo ohlade.<\/li>\n\n\n\n
    • Pospite patlid\u017eane mje\u0161avinom za\u010dina i maslinovim uljem poslu\u017eite i u\u017eivajte.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

      Patlid\u017ean je povr\u0107e koje pripada porodici Solanaceae. Ima karakteristi\u010dan izdu\u017eeni oblik i tamnu ljubi\u010dastu boju ko\u017ee, iako postoje i sorte koje mogu biti bijele, zelene ili \u0161arene. Meso patlid\u017eana je bjelokasto ili svijetlo\u017euto, a sadr\u017ei male, \u0161aljive sjemenke. Patlid\u017ean ima blagu, pomalo gorkastu okusnu notu, ali postaje nje\u017ean i kremast kada se kuha ili pe\u010de. […]<\/p>\n","protected":false},"author":1,"featured_media":47298,"comment_status":"closed","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":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"enabled":false},"version":2}},"categories":[4],"tags":[852,3827,378,108763,1747],"class_list":{"0":"post-47296","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-ljekovito-bilje","8":"tag-kalorije","9":"tag-nutritivna-vrijednost","10":"tag-patlidzan","11":"tag-peceni-patlidzani","12":"tag-priprema"},"yoast_head":"\nNeodoljivi patlid\u017ean - 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