{"id":199042,"date":"2026-10-25T07:08:11","date_gmt":"2026-10-25T06:08:11","guid":{"rendered":"https:\/\/zosradio.ba\/?p=199042"},"modified":"2026-10-25T07:08:11","modified_gmt":"2026-10-25T06:08:11","slug":"isprobajte-musaku-bez-krompira-patlidzan-meso-i-preliv-koji-se-topi-u-ustima","status":"publish","type":"post","link":"https:\/\/zosradio.ba\/index.php\/2026\/10\/25\/isprobajte-musaku-bez-krompira-patlidzan-meso-i-preliv-koji-se-topi-u-ustima\/","title":{"rendered":"Isprobajte musaku bez krompira: Patlid\u017ean, meso i preliv koji se topi u ustima"},"content":{"rendered":"<p><strong>Dok se pijace polako opra\u0161taju od ljetnog povr\u0107a, patlid\u017ean je i dalje tu, a jesen je pravo vrijeme da od njega napravite ne\u0161to toplo i zasitno.<\/strong><\/p>\n<p><a href=\"https:\/\/zosradio.ba\/index.php\/2026\/01\/30\/jednostavno-a-ukus-fantastican-recept-za-musaku-sa-piletinom\/\">Musaka<\/a> s patlid\u017eanom spada u jela koja se pripremaju bez \u017eurbe, a nagrada je tepsija iz koje se jede i sutradan, jer je mnogima ukusnija kad odstoji.<\/p>\n<p>Za razliku od klasi\u010dne musake s krompirom, ova verzija je laganija i so\u010dnija. Patlid\u017ean upija ukus mesa i paradajza, a preliv od jaja i mlijeka daje joj zlatnu koricu. Recept je za \u0161est osoba.<\/p>\n<h4>Sastojci<\/h4>\n<ul>\n<li>2 do 3 patlid\u017eana (oko 1 kg)<\/li>\n<li>500 g mljevene junetine<\/li>\n<li>1 ve\u0107a glavica crvenog luka<\/li>\n<li>2 \u010dehna bijelog luka<\/li>\n<li>200 ml pasiranog paradajza<\/li>\n<li>1 ka\u0161i\u010dica aleve paprike<\/li>\n<li>so i biber po ukusu<\/li>\n<li>\u0161aka sitno sjeckanog per\u0161una<\/li>\n<li>ulje za pr\u017eenje<\/li>\n<\/ul>\n<p><strong>Za preliv:<\/strong><\/p>\n<ul>\n<li>3 jaja<\/li>\n<li>300 ml mlijeka<\/li>\n<li>200 g kisele pavlake<\/li>\n<li>1 ka\u0161ika bra\u0161na<\/li>\n<li>prstohvat soli<\/li>\n<\/ul>\n<h4>Priprema<\/h4>\n<p>Patlid\u017eane operite i nare\u017eite na kolute debljine oko jednog centimetra. Posolite ih i ostavite pola sata da puste gor\u010dinu, zatim ih isperite i dobro osu\u0161ite papirnim ubrusom. Kratko ih ispr\u017eite na ulju s obje strane ili, ako \u017eelite laganiju verziju, posla\u017eite ih na pleh, prema\u017eite uljem i pecite u rerni na 200 stepeni dok ne omek\u0161aju.<\/p>\n<p>Na malo ulja propr\u017eite sitno sjeckan crveni luk dok ne postane staklast, dodajte bijeli luk, a zatim mljeveno meso. Pr\u017eite ga uz mije\u0161anje dok ne promijeni boju. Dodajte pasirani paradajz, alevu papriku, so i biber, pa kuhajte jo\u0161 desetak minuta. Na kraju umije\u0161ajte per\u0161un.<\/p>\n<p>Tepsiju prema\u017eite uljem i na dno posla\u017eite red patlid\u017eana. Preko njega rasporedite polovinu mesa, pa opet red patlid\u017eana, ostatak mesa i zavr\u0161ite patlid\u017eanom.<\/p>\n<p>Za preliv umutite jaja, mlijeko, pavlaku, bra\u0161no i so u glatku smjesu i prelijte preko musake. Pecite u rerni zagrijanoj na 200 stepeni 35 do 40 minuta, dok povr\u0161ina ne dobije zlatnu boju.<\/p>\n<p>Prije rezanja ostavite musaku da se odmori barem 15 minuta, kako bi se slojevi stegli i ne bi se raspadala. Najbolje ide uz \u010da\u0161u jogurta ili svje\u017eu salatu, pi\u0161e <a href=\"https:\/\/www.klix.ba\/lifestyle\/recepti\/isprobajte-musaku-bez-krompira-patlidzan-meso-i-preliv-koji-se-topi-u-ustima\/261016106\">Klix.<\/a><\/p>\n<p><span class=\"td_text_highlight_marker_red td_text_highlight_marker\">Pro\u010ditajte jo\u0161:<\/span><\/p>\n<ul>\n<li><a href=\"https:\/\/zosradio.ba\/index.php\/2015\/02\/09\/srebrena-voda-jaca-ljudsko-tijelo\/\">Srebrena voda &#8211; ja\u010da ljudsko tijelo<\/a><\/li>\n<li><a href=\"https:\/\/zosradio.ba\/index.php\/2015\/02\/10\/ashwagandha-mocno-oruzje-u-borbi-protiv-stresa\/\">Ashwagandha &#8211; mo\u0107no oru\u017eje u borbi protiv stresa<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Dok se pijace polako opra\u0161taju od ljetnog povr\u0107a, patlid\u017ean je i dalje tu, a jesen je pravo vrijeme da od njega napravite ne\u0161to toplo i zasitno. Musaka s patlid\u017eanom spada u jela koja se pripremaju bez \u017eurbe, a nagrada je tepsija iz koje se jede i sutradan, jer je mnogima ukusnija kad odstoji. Za razliku [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":199045,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[86],"tags":[929],"class_list":["post-199042","post","type-post","status-publish","format-standard","has-post-thumbnail","category-magazin","tag-recepti"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Isprobajte musaku bez krompira: Patlid\u017ean, meso i preliv koji se topi u ustima<\/title>\n<meta name=\"description\" content=\"Dok se pijace polako opra\u0161taju od ljetnog povr\u0107a, patlid\u017ean je i dalje tu, a jesen je pravo vrijeme da od njega napravite ne\u0161to toplo i zasitno. 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