{"id":2766,"date":"2026-09-21T04:23:01","date_gmt":"2026-09-21T02:23:01","guid":{"rendered":"https:\/\/stoll-freres.ch\/?p=2766"},"modified":"2026-09-21T04:30:57","modified_gmt":"2026-09-21T02:30:57","slug":"patlidzan-voce-povrce-koje-krije-mnoga-iznenadenja","status":"publish","type":"post","link":"https:\/\/stoll-freres.ch\/hr\/laubergine-un-fruit-legume-qui-reserve-bien-des-surprises\/","title":{"rendered":"Patlid\u017ean, vo\u0107e-povr\u0107e koje krije mnoga iznena\u0111enja"},"content":{"rendered":"
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Izme\u0111u Azije, Afrike i Europe, patlid\u017ean putuje iz jedne kuhinje u drugu ve\u0107 gotovo dva tisu\u0107lje\u0107a: indijski baingan bharta, kineski yuxiang qiezi, levantinski baba ganoush, ivorski akpessi, rumunjski zacusc\u0103, gr\u010dka musaka i talijanska parmigiana. Pe\u010den na ro\u0161tilju, pe\u010den u pe\u0107nici, pr\u017een ili dimljen, njegovo mekano meso upija za\u010dine i pogodno je za mno\u0161tvo priprema.<\/p>

\u00abPatlid\u017ean nikoga ne ostavlja ravnodu\u0161nim. \u010cim se o njemu pri\u010da, svatko ima recept, uspomenu s putovanja ili omiljeni na\u010din pripreme\u00bb, napominje Julien Stoll, direktor proizvodnje u staklenicima u Stollu, gdje se svake godine ubere oko 400 tona ovog vo\u0107a i povr\u0107a.<\/p>

Ljubi\u010dasta, bijela, zelena\u2026 razna lica i okusi<\/h3>

U \u0160vicarskoj je naj\u010de\u0161\u0107i patlid\u017ean ljubi\u010daste boje i blago izdu\u017een. Ali to nije jedina sorta. Neki su dugi i tanki, \u010desto povezani s kineskom i japanskom kuhinjom. Drugi su prugasti ljubi\u010dastom i bijelom bojom, ljubi\u010dasti ili potpuno bijeli, te su dugi, ovalni ili gotovo okrugli. Neki tajlandski curryji tako\u0111er uklju\u010duju "gra\u0161ak patlid\u017eana", sitne zelene plodove gorkog okusa. U Africi neke srodne vrste daju okrugle ili ovalne plodove koji mogu postati naran\u010dasti kada sazriju.<\/p>

Samo ime pri\u010da pri\u010du o putovanju. Francuska rije\u010d "aubergine" dolazi iz katalonskog, a sama je izvedena iz arapskog, s jo\u0161 starijim korijenima u perzijskom i sanskrtu. Dok se talijanska rije\u010d "melanzana" \u010desto opisuje kao da dolazi od latinske rije\u010di "mala insana", \u0161to zna\u010di "nezdravo vo\u0107e", \u010dini se da zapravo tako\u0111er potje\u010de iz arapskog. \u0160to se ti\u010de engleskog "eggplant" ili njema\u010dkog "Eierfrucht", podrijetlo rije\u010di je o\u010ditije, budu\u0107i da se izravno odnosi na oblik plodova, koji nalikuju jajima.<\/p>

Jesu li patlid\u017eani stvarno gorki?<\/h3>

Gor\u010dina prvenstveno ovisi o odabiru sorte. \u00abOdabiremo sorte s niskom gor\u010dinom, koje odgovaraju okusu koji tra\u017ee na\u0161i kupci. Upravo te ljubi\u010daste, blago izdu\u017eene, \u010dvrste i sjajne patlid\u017eane uzgajamo u na\u0161im staklenicima i koji se uglavnom nalaze u supermarketima\u00bb, obja\u0161njava Julien Stoll.<\/p>

Uvjeti uzgoja i vrijeme berbe tako\u0111er utje\u010du na kvalitetu ploda, kako u pogledu teksture tako i okusa. Visoke temperature, nedostatak vode ili bolesti mogu dovesti do gor\u010deg okusa. Kasna berba tako\u0111er \u0107e rezultirati plodom s vi\u0161e sjemenki, debljom korom i izra\u017eenijom gor\u010dinom.<\/p>

\u00abUzgojem u staklenicima i na supstratu precizno kontroliramo navodnjavanje i prehranu biljaka, a istovremeno pratimo njihovo zdravlje i \u0161titimo ih od \u0161tetnika\u00bb, obja\u0161njava Julien Stoll. Branje u pravo vrijeme tako\u0111er je klju\u010dno. Zato na\u0161i timovi rade \u0161est dana u tjednu.<\/p>

U trgovini, nekoliko znakova poma\u017ee u odabiru dobrog patlid\u017eana: glatka i sjajna ko\u017eica, \u010dvrsto meso i peteljka koja izgleda svje\u017ee.<\/p>

Treba li soliti patlid\u017eane kako bi se uklonila vi\u0161ak vlage?<\/h3>

Soljenje patlid\u017eana tradicionalno se povezuje sa smanjenjem njihove gor\u010dine. S obzirom na sorte koje se danas obi\u010dno prodaju u \u0160vicarskoj, ovaj korak rijetko je potreban.<\/p>

Me\u0111utim, odma\u0161\u0107ivanje i dalje ima kulinarske prednosti. Sol izvla\u010di dio vode iz mesa i mijenja njegovu teksturu. Ovisno o \u017eeljenoj metodi kuhanja, ovaj korak tako\u0111er mo\u017ee doprinijeti bolje zape\u010denoj povr\u0161ini.<\/p>

Vi\u0161e od mjesec dana za u\u017eivanje!<\/h3>

Iako se patlid\u017ean \u010desto povezuje s ljetom, u Stollu se berba prote\u017ee od po\u010detka o\u017eujka do kraja listopada. Jo\u0161 uvijek ima vremena za u\u017eivanje u lokalnim patlid\u017eanima i mo\u017eda isprobavanje jednog od mnogih kulinarskih specijaliteta uz koje se ovo vo\u0107e-povr\u0107e tako dobro sla\u017ee.<\/p>

\u00a0<\/p>

Da biste saznali vi\u0161e o ovoj kulturi i otkrili rad na\u0161ih timova, slijedite stope voditelja staklenika patlid\u017eana, Rafala Krupe, u ovom profilu: https:\/\/stoll-freres.ch\/fr\/rencontre-avec-rafal-krupa-responsable-de-la-serre-daubergines\/<\/a><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Tijekom Tjedna okusa, koji se odr\u017eava od 17. do 27. rujna 2026., isti\u010demo patlid\u017ean, vo\u0107e-povr\u0107e koje predstavlja ponekad neo\u010dekivanu raznolikost oblika, boja, okusa i namjena.<\/p>","protected":false},"author":6,"featured_media":2767,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,12],"tags":[21],"class_list":["post-2766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultures-methodes","category-saveurs-qualite","tag-en-une"],"yoast_head":"\nL\u2019aubergine, un fruit-l\u00e9gume qui r\u00e9serve bien des surprises - STOLL Fr\u00e8res SA<\/title>\n<meta name=\"description\" content=\"Nous vous invitons tout au long de l\u2019ann\u00e9e \u00e0 d\u00e9couvrir les femmes et les hommes qui mettent leur \u00e9nergie et leur savoir-faire au service de notre exploitation. 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