{"id":448,"date":"2009-09-25T15:12:53","date_gmt":"2009-09-25T18:12:53","guid":{"rendered":"http:\/\/agenciaguia.com.br\/testeblog\/?p=448"},"modified":"2009-09-25T15:12:53","modified_gmt":"2009-09-25T18:12:53","slug":"berinjela-recheada","status":"publish","type":"post","link":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/","title":{"rendered":"Berinjela Recheada"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>3 berinjelas grandes<\/li>\n<li>500 g de carne mo\u00edda<\/li>\n<li>queijo ralado<\/li>\n<li>farinha de rosca<\/li>\n<li>2 dentes de alho<\/li>\n<li>2 tomates<\/li>\n<li>1 cebola<\/li>\n<li>sal e pimenta a gosto<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Lave e corte as berinjelas ao meio no sentido longitudinal, retirando a polpa. Cozinhe-as em \u00e1gua e sal at\u00e9 que estejam macias. Refogue a carne mo\u00edda e a polpa da berinjela com sal e pimenta a gosto. Prepare \u00e0 parte um molho com os tomates e a cebola. Recheie as berinjelas com uma camada da carne, polvilhe com farinha de rosca e queijo ralado. Cubra com o molho de tomate. Leve ao forno, em um refrat\u00e1rio, por 20 minutos.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 6 por\u00e7\u00f5es<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 3 berinjelas grandes 500 g de carne mo\u00edda queijo ralado farinha de rosca 2 dentes de alho 2 tomates 1 cebola sal e pimenta a gosto Modo de Preparar Lave e corte as berinjelas ao meio no sentido longitudinal, retirando a polpa. Cozinhe-as em \u00e1gua e sal at\u00e9 que estejam macias. Refogue a carne &hellip; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[25],"tags":[134,192,196],"class_list":["post-448","post","type-post","status-publish","format-standard","hentry","category-carne-bovina","tag-berinjela","tag-carne","tag-carne-moida","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Berinjela Recheada - \u00c0 Mesa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Berinjela Recheada - \u00c0 Mesa\" \/>\n<meta property=\"og:description\" content=\"Ingredientes 3 berinjelas grandes 500 g de carne mo\u00edda queijo ralado farinha de rosca 2 dentes de alho 2 tomates 1 cebola sal e pimenta a gosto Modo de Preparar Lave e corte as berinjelas ao meio no sentido longitudinal, retirando a polpa. Cozinhe-as em \u00e1gua e sal at\u00e9 que estejam macias. Refogue a carne &hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/\" \/>\n<meta property=\"og:site_name\" content=\"\u00c0 Mesa\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/amesagastronomia\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/amesagastronomia\" \/>\n<meta property=\"article:published_time\" content=\"2009-09-25T18:12:53+00:00\" \/>\n<meta name=\"author\" content=\"A Mesa Gastronomia\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@https:\/\/twitter.com\/siteamesa\" \/>\n<meta name=\"twitter:site\" content=\"@siteamesa\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"A Mesa Gastronomia\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minuto\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/amesa.com.br\\\/index.php\\\/2009\\\/09\\\/25\\\/berinjela-recheada\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/amesa.com.br\\\/index.php\\\/2009\\\/09\\\/25\\\/berinjela-recheada\\\/\"},\"author\":{\"name\":\"A Mesa Gastronomia\",\"@id\":\"https:\\\/\\\/amesa.com.br\\\/#\\\/schema\\\/person\\\/b5a9184f189ac6e108078bc92e4336fc\"},\"headline\":\"Berinjela Recheada\",\"datePublished\":\"2009-09-25T18:12:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/amesa.com.br\\\/index.php\\\/2009\\\/09\\\/25\\\/berinjela-recheada\\\/\"},\"wordCount\":110,\"publisher\":{\"@id\":\"https:\\\/\\\/amesa.com.br\\\/#organization\"},\"keywords\":[\"berinjela\",\"carne\",\"carne mo\u00edda\"],\"articleSection\":[\"Carne Bovina\"],\"inLanguage\":\"pt-BR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/amesa.com.br\\\/index.php\\\/2009\\\/09\\\/25\\\/berinjela-recheada\\\/\",\"url\":\"https:\\\/\\\/amesa.com.br\\\/index.php\\\/2009\\\/09\\\/25\\\/berinjela-recheada\\\/\",\"name\":\"Berinjela Recheada - \u00c0 Mesa\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/amesa.com.br\\\/#website\"},\"datePublished\":\"2009-09-25T18:12:53+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/amesa.com.br\\\/index.php\\\/2009\\\/09\\\/25\\\/berinjela-recheada\\\/#breadcrumb\"},\"inLanguage\":\"pt-BR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/amesa.com.br\\\/index.php\\\/2009\\\/09\\\/25\\\/berinjela-recheada\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/amesa.com.br\\\/index.php\\\/2009\\\/09\\\/25\\\/berinjela-recheada\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/amesa.com.br\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Berinjela Recheada\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/amesa.com.br\\\/#website\",\"url\":\"https:\\\/\\\/amesa.com.br\\\/\",\"name\":\"A Mesa Gastronomia\",\"description\":\"Culin\u00e1ria e Gastronomia\",\"publisher\":{\"@id\":\"https:\\\/\\\/amesa.com.br\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/amesa.com.br\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"pt-BR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/amesa.com.br\\\/#organization\",\"name\":\"A Mesa Gastronomia\",\"url\":\"https:\\\/\\\/amesa.com.br\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-BR\",\"@id\":\"https:\\\/\\\/amesa.com.br\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/amesa.com.br\\\/wp-content\\\/uploads\\\/2025\\\/06\\\/cropped-logo_ams.png\",\"contentUrl\":\"https:\\\/\\\/amesa.com.br\\\/wp-content\\\/uploads\\\/2025\\\/06\\\/cropped-logo_ams.png\",\"width\":277,\"height\":92,\"caption\":\"A Mesa Gastronomia\"},\"image\":{\"@id\":\"https:\\\/\\\/amesa.com.br\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/amesagastronomia\",\"https:\\\/\\\/x.com\\\/siteamesa\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/amesa.com.br\\\/#\\\/schema\\\/person\\\/b5a9184f189ac6e108078bc92e4336fc\",\"name\":\"A Mesa Gastronomia\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"pt-BR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6bdf2e9b5e2a2cc6d728647c78ec0c48a670cf6d3e8fe09f51ee5a31f429a5c5?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6bdf2e9b5e2a2cc6d728647c78ec0c48a670cf6d3e8fe09f51ee5a31f429a5c5?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6bdf2e9b5e2a2cc6d728647c78ec0c48a670cf6d3e8fe09f51ee5a31f429a5c5?s=96&d=mm&r=g\",\"caption\":\"A Mesa Gastronomia\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/amesagastronomia\",\"https:\\\/\\\/x.com\\\/https:\\\/\\\/twitter.com\\\/siteamesa\",\"https:\\\/\\\/www.youtube.com\\\/trivialvariado\"],\"url\":\"https:\\\/\\\/amesa.com.br\\\/index.php\\\/author\\\/mmd\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Berinjela Recheada - \u00c0 Mesa","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/","og_locale":"pt_BR","og_type":"article","og_title":"Berinjela Recheada - \u00c0 Mesa","og_description":"Ingredientes 3 berinjelas grandes 500 g de carne mo\u00edda queijo ralado farinha de rosca 2 dentes de alho 2 tomates 1 cebola sal e pimenta a gosto Modo de Preparar Lave e corte as berinjelas ao meio no sentido longitudinal, retirando a polpa. Cozinhe-as em \u00e1gua e sal at\u00e9 que estejam macias. Refogue a carne &hellip;","og_url":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/","og_site_name":"\u00c0 Mesa","article_publisher":"https:\/\/www.facebook.com\/amesagastronomia","article_author":"https:\/\/www.facebook.com\/amesagastronomia","article_published_time":"2009-09-25T18:12:53+00:00","author":"A Mesa Gastronomia","twitter_card":"summary_large_image","twitter_creator":"@https:\/\/twitter.com\/siteamesa","twitter_site":"@siteamesa","twitter_misc":{"Escrito por":"A Mesa Gastronomia","Est. tempo de leitura":"1 minuto"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/#article","isPartOf":{"@id":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/"},"author":{"name":"A Mesa Gastronomia","@id":"https:\/\/amesa.com.br\/#\/schema\/person\/b5a9184f189ac6e108078bc92e4336fc"},"headline":"Berinjela Recheada","datePublished":"2009-09-25T18:12:53+00:00","mainEntityOfPage":{"@id":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/"},"wordCount":110,"publisher":{"@id":"https:\/\/amesa.com.br\/#organization"},"keywords":["berinjela","carne","carne mo\u00edda"],"articleSection":["Carne Bovina"],"inLanguage":"pt-BR"},{"@type":"WebPage","@id":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/","url":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/","name":"Berinjela Recheada - \u00c0 Mesa","isPartOf":{"@id":"https:\/\/amesa.com.br\/#website"},"datePublished":"2009-09-25T18:12:53+00:00","breadcrumb":{"@id":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/#breadcrumb"},"inLanguage":"pt-BR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/amesa.com.br\/index.php\/2009\/09\/25\/berinjela-recheada\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/amesa.com.br\/"},{"@type":"ListItem","position":2,"name":"Berinjela Recheada"}]},{"@type":"WebSite","@id":"https:\/\/amesa.com.br\/#website","url":"https:\/\/amesa.com.br\/","name":"A Mesa Gastronomia","description":"Culin\u00e1ria e Gastronomia","publisher":{"@id":"https:\/\/amesa.com.br\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/amesa.com.br\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"pt-BR"},{"@type":"Organization","@id":"https:\/\/amesa.com.br\/#organization","name":"A Mesa Gastronomia","url":"https:\/\/amesa.com.br\/","logo":{"@type":"ImageObject","inLanguage":"pt-BR","@id":"https:\/\/amesa.com.br\/#\/schema\/logo\/image\/","url":"https:\/\/amesa.com.br\/wp-content\/uploads\/2025\/06\/cropped-logo_ams.png","contentUrl":"https:\/\/amesa.com.br\/wp-content\/uploads\/2025\/06\/cropped-logo_ams.png","width":277,"height":92,"caption":"A Mesa Gastronomia"},"image":{"@id":"https:\/\/amesa.com.br\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/amesagastronomia","https:\/\/x.com\/siteamesa"]},{"@type":"Person","@id":"https:\/\/amesa.com.br\/#\/schema\/person\/b5a9184f189ac6e108078bc92e4336fc","name":"A Mesa Gastronomia","image":{"@type":"ImageObject","inLanguage":"pt-BR","@id":"https:\/\/secure.gravatar.com\/avatar\/6bdf2e9b5e2a2cc6d728647c78ec0c48a670cf6d3e8fe09f51ee5a31f429a5c5?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6bdf2e9b5e2a2cc6d728647c78ec0c48a670cf6d3e8fe09f51ee5a31f429a5c5?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6bdf2e9b5e2a2cc6d728647c78ec0c48a670cf6d3e8fe09f51ee5a31f429a5c5?s=96&d=mm&r=g","caption":"A Mesa Gastronomia"},"sameAs":["https:\/\/www.facebook.com\/amesagastronomia","https:\/\/x.com\/https:\/\/twitter.com\/siteamesa","https:\/\/www.youtube.com\/trivialvariado"],"url":"https:\/\/amesa.com.br\/index.php\/author\/mmd\/"}]}},"_links":{"self":[{"href":"https:\/\/amesa.com.br\/index.php\/wp-json\/wp\/v2\/posts\/448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amesa.com.br\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amesa.com.br\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amesa.com.br\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/amesa.com.br\/index.php\/wp-json\/wp\/v2\/comments?post=448"}],"version-history":[{"count":0,"href":"https:\/\/amesa.com.br\/index.php\/wp-json\/wp\/v2\/posts\/448\/revisions"}],"wp:attachment":[{"href":"https:\/\/amesa.com.br\/index.php\/wp-json\/wp\/v2\/media?parent=448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amesa.com.br\/index.php\/wp-json\/wp\/v2\/categories?post=448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amesa.com.br\/index.php\/wp-json\/wp\/v2\/tags?post=448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}