{"id":69074,"date":"2026-10-17T06:40:06","date_gmt":"2026-10-17T03:40:06","guid":{"rendered":"https:\/\/retsept.food\/?p=69074"},"modified":"2026-10-17T06:40:17","modified_gmt":"2026-10-17T03:40:17","slug":"salat-iz-baklajannogo-pure-i-pomidorov-s-soysom-narsharab-recept-izgotovleniia","status":"publish","type":"post","link":"https:\/\/retsept.food\/?p=69074","title":{"rendered":"Baqlajon pyuresi va pomidorlardan narsharab sousli salat — tayyorlash retsepti"},"content":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlarida xatolar bo’lsa, uzr so’raymiz.<\/p>\n

<\/p>\n

Patl\u0131can ezmesi (Patlican ezmesi) — pishirilgan baqlajonlardan tayyorlanadigan an’anaviy pyure bo’lib, turk salatlarining asosi sifatida uchraydi. Ushbu retseptda pyure kublar shaklida to’g’ralgan pomidorlar va maydalangan kashnich bilan to’ldirilgan. Salat zaytun moyi, limon sharbati va narsharab sousi bilan ziravorlanadi.<\/p>\n

Mahsulotlar <\/p>\n

<\/b> Baqlajon — 700 g<\/p>\n

Pomidor — 250 g<\/p>\n

Kashnich — 20 g<\/p>\n

Shakar — 15-20 g<\/p>\n

Narsharab sousi — 40 g<\/p>\n

Zaytun moyi — 10 g<\/p>\n

Limon (sharbati) — 1\/3 dona<\/p>\n

Tuz — ta’mga ko’ra<\/p>\n<\/p>\n

Bosqichma-bosqich fotoretsept <\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Mahsulotlarni tayyorlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Baqlajonlarni har tomondan moy bilan surtamiz va butun yuzasi bo’ylab vilka bilan chuqur teshik ochamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Baqlajonlarni folganing yaltiroq tomoniga qo’yamiz va 200 gradusda 40-50 daqiqa pishiramiz. So’ngra sovutamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Baqlajonlardan po’stini olib tashlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Baqlajonning etini pichoq bilan pyure holiga keltiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Suyuqlik chiqib ketishi uchun baqlajonlarni elakka solib qo’yamiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Pomidorni yuvamiz, xoch shaklida kesib, po’stini olib tashlaymiz<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Tozalangan pomidorni nisbatan mayda to’g’raymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Keng idishda baqlajon pyuresi, pomidor, narsharab va shakarni birlashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kashnichni mayda to’g’raymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Kashnichni salatga qo’shamiz. Ta’mga ko’ra tuzlaymiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Limondan 15 ml sharbat siqib, salatga qo’shamiz. Aralashtiramiz.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Patl\u0131can ezmesi (baqlajon pyuresi) narsharab va pomidorlar bilan tayyor.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Salatni tayyorlangan zahoti tortish kerak.<\/p>\n

\"\u0424\u043e\u0442\u043e<\/p>\n

Yoqimli ishtaha!<\/p>\n

Retsept manbasi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hurmatli foydalanuvchilar! Retsept matnlarida xatolar bo’lsa, uzr so’raymiz. Patl\u0131can ezmesi (Patlican ezmesi) — pishirilgan baqlajonlardan tayyorlanadigan an’anaviy pyure bo’lib, turk salatlarining asosi sifatida uchraydi. Ushbu retseptda pyure kublar shaklida to’g’ralgan pomidorlar va maydalangan kashnich bilan to’ldirilgan. Salat zaytun moyi, limon sharbati va narsharab sousi bilan ziravorlanadi. Mahsulotlar Baqlajon — 700 g Pomidor — 250 g […]<\/p>\n","protected":false},"author":1,"featured_media":69075,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[159],"tags":[],"class_list":["post-69074","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-turkiya_taomlari"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=69074"}],"version-history":[{"count":1,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69074\/revisions"}],"predecessor-version":[{"id":69222,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/posts\/69074\/revisions\/69222"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=\/wp\/v2\/media\/69075"}],"wp:attachment":[{"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=69074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=69074"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retsept.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=69074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}