{"id":200295,"title":"\u0160ak\u0161uka s lilkem","modified":"2026-10-31T18:08:44+01:00","plain":"\u0160ak\u0161uka bez paprik: vejce va\u0159en\u00e1 v raj\u010datov\u00e9 om\u00e1\u010dce s jemn\u00fdm lilkem, ochucen\u00e1 suchou sm\u011bs\u00ed ko\u0159en\u00ed ve stylu harissy.\n\n\n\nTekut\u00fd \u017eloutek se m\u00eds\u00ed s hork\u00fdmi raj\u010daty, lilek se pod vidli\u010dkou rozpad\u00e1 a ko\u0159en\u00ed p\u0159\u00edjemn\u011b h\u0159eje, ani\u017e by p\u0159\u00edli\u0161 p\u00e1lilo. V t\u00e9to \u0161ak\u0161uce nahrazuje papriky dom\u011bkka du\u0161en\u00fd lilek a such\u00e1 sm\u011bs ko\u0159en\u00ed ve stylu harissy, d\u00edky nim\u017e je om\u00e1\u010dka jemn\u011bj\u0161\u00ed a kr\u00e1sn\u011b propojen\u00e1. Na dv\u011b porce po\u010d\u00edtejte s p\u011btadvaceti minutami, z toho p\u011bt minut zabere p\u0159\u00edprava. Tento recept najdete i mezi m\u00fdmi keto sn\u00eddan\u011bmi.\n\n\n\nCo je \u0161ak\u0161uka s lilkem?\n\n\n\n\u0160ak\u0161uka jsou vejce va\u0159en\u00e1 p\u0159\u00edmo v om\u00e1\u010dce z raj\u010dat a aromatick\u00e9 zeleniny. Tato varianta je bez paprik: z\u00e1klad tvo\u0159\u00ed lilek, \u010derven\u00e1 cibule, \u010desnek a \u010derstv\u00e1 raj\u010data, v n\u011bm\u017e se pak vejce va\u0159\u00ed, dokud b\u00edlky neztuhnou a \u017eloutky z\u016fstanou tekut\u00e9. O chu\u0165 se star\u00e1 such\u00e1 sm\u011bs ve stylu harissy, \u0159\u00edmsk\u00fd km\u00edn, koriandr, mlet\u00e1 paprika, chilli vlo\u010dky a \u0161petka sko\u0159ice, tedy ko\u0159en\u00ed v sypk\u00e9 podob\u011b, nikoli pasta.\n\n\n\nC\u00edlem je jemn\u00e1 konzistence rozpl\u00fdvaj\u00edc\u00ed se na jazyku: lilek zm\u011bkne, jako by byl konfitovan\u00fd, zat\u00edmco raj\u010data dodaj\u00ed \u0161\u0165\u00e1vu, kyselost a v\u0161e spoj\u00ed. S\u016fl u\u017e jen dolad\u00ed chu\u0165.\n\n\n\nObjevte tak\u00e9: vejce po florentsku na p\u00e1nvi.\n\n\n\nP\u016fvod t\u00e9to varianty\n\n\n\nJde o obm\u011bnu klasick\u00e9ho pokrmu: zachov\u00e1v\u00e1 my\u0161lenku vajec va\u0159en\u00fdch v zeleninov\u00e9 om\u00e1\u010dce s raj\u010daty, ale papriky nahrazuje lilkem. V\u00fdsledek je m\u00e9n\u011b k\u0159upav\u00fd a jemn\u011bj\u0161\u00ed, s l\u00e9pe propojenou om\u00e1\u010dkou. Postup z\u016fst\u00e1v\u00e1 zn\u00e1m\u00fd: \u010derven\u00e1 om\u00e1\u010dka, m\u011bkk\u00e1 zelenina, dva d\u016flky vytvo\u0159en\u00e9 l\u017e\u00edc\u00ed a vejce, kter\u00e1 se dova\u0159\u00ed teplem p\u00e1nve.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nDv\u011b vejce d\u00e1vaj\u00ed pokrmu jeho charakter: dod\u00e1vaj\u00ed mu plnou chu\u0165 a kr\u00e9movost, pokud b\u00edlky ztuhnou a \u017eloutky z\u016fstanou tekut\u00e9. Hlavn\u00ed zeleninou je lilek; nakr\u00e1jen\u00fd na kousky se mus\u00ed va\u0159it dostate\u010dn\u011b dlouho, aby ztratil svou pevnou houbovitou strukturu a zm\u011bkl i uvnit\u0159. Jeho du\u017eina na za\u010d\u00e1tku p\u0159\u00edpravy rychle nas\u00e1v\u00e1 olej, tak\u017ee pokud se kousky p\u0159ichyt\u00e1vaj\u00ed nebo p\u0159\u00edli\u0161 tmavnou, pom\u016f\u017ee trocha oleje nav\u00edc. Jin\u00fd zp\u016fsob p\u0159\u00edpravy stejn\u00e9 zeleniny najdete v receptu na lilek z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\n\u010cerven\u00e1 cibule dod\u00e1 jemn\u00fd aromatick\u00fd z\u00e1klad, t\u0159i a\u017e \u010dty\u0159i \u010derstv\u00e1 raj\u010data pak tekutinu, kyselost a hmotu om\u00e1\u010dky. D\u016fle\u017eit\u00fd je i \u010desnek, p\u011bt strou\u017ek\u016f, nasekan\u00fd nebo nastrouhan\u00fd, ale ne p\u0159\u00edli\u0161 najemno, proto\u017ee prolisovan\u00fd se p\u0159i vysok\u00e9 teplot\u011b rychle p\u0159ipaluje.\n\n\n\nVyzkou\u0161ejte tak\u00e9: vaje\u010dn\u00e9 muffiny s tu\u0148\u00e1kem a cuketou.\n\n\n\nHlavn\u00ed chu\u0165 dod\u00e1v\u00e1 sm\u011bs ko\u0159en\u00ed, celkem dv\u011b pol\u00e9vkov\u00e9 l\u017e\u00edce: \u0159\u00edmsk\u00fd km\u00edn, koriandr, mlet\u00e1 paprika, chilli vlo\u010dky a tro\u0161ka sko\u0159ice. Na p\u0159\u00edpravu se hod\u00ed avok\u00e1dov\u00fd olej, jemn\u00fd olivov\u00fd olej nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9, na z\u00e1v\u011br chu\u0165 dolad\u00ed po\u0159\u00e1dn\u00e1 \u0161petka soli.\n\n\n\nJak dos\u00e1hnout spr\u00e1vn\u00e9 konzistence a jak pod\u00e1vat\n\n\n\n\u00dasp\u011bch za\u010d\u00edn\u00e1 u lilku: ope\u010dte ho na dostate\u010dn\u011b siln\u00e9m ohni, aby se za\u010dal p\u0159ipravovat d\u0159\u00edv, ne\u017e raj\u010data pust\u00ed \u0161\u0165\u00e1vu. Hl\u00eddejte jeho barvu a pokud vysych\u00e1, p\u0159ilijte trochu oleje. P\u0159idejte cibuli a \u010desnek, okraje nechte zezl\u00e1tnout, ale ne zhn\u011bdnout. Vodu p\u0159id\u00e1vat nemus\u00edte, om\u00e1\u010dku vytvo\u0159\u00ed raj\u010data; ne\u017e p\u0159id\u00e1te vejce, mus\u00ed b\u00fdt zelenina m\u011bkk\u00e1 a z\u00e1klad propojen\u00fd, ani such\u00fd, ani p\u0159\u00edli\u0161 \u0159\u00eddk\u00fd.\n\n\n\nV podobn\u00e9m duchu: omeleta se \u0161pen\u00e1tem a \u010dervenou cibul\u00ed.\n\n\n\nVytvo\u0159te dva d\u016flky, rozklepn\u011bte do nich vejce a ztlumte ohe\u0148: pod pokli\u010dkou va\u0159te 6 a\u017e 8 minut; bez pokli\u010dky p\u0159ibli\u017en\u011b 12 minut, aby \u017eloutek z\u016fstal p\u011bkn\u011b viditeln\u00fd. Vod\u00edtko je jednoduch\u00e9, ztuhl\u00e9 b\u00edlky a tekut\u00e9 \u017eloutky, kter\u00e9 m\u016f\u017eete podle pot\u0159eby porovnat s vejcem nam\u011bkko z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo s onsen tamago. Pod\u00e1vejte hork\u00e9 a bez ot\u00e1len\u00ed, vejce se na p\u00e1nvi d\u00e1l va\u0159\u00ed; om\u00e1\u010dku m\u016f\u017eete vyt\u00edrat naanem nebo \u010dap\u00e1t\u00ed, p\u0159\u00edpadn\u011b pod\u00e1vejte se zelen\u00fdm sal\u00e1tem, chcete-li ubrat sacharidy. P\u0159i p\u0159\u00edprav\u011b p\u0159edem uchov\u00e1vejte v lednici pouze zeleninov\u00fd z\u00e1klad a vejce uva\u0159te a\u017e na posledn\u00ed chv\u00edli.\n\n\n\nDal\u0161\u00ed podobn\u00e9 pokrmy najdete mezi m\u00fdmi recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\t\u0160ak\u0161uka s lilkem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 vejce1 lilek1 \u010derven\u00e1 cibule (s m\u00edrn\u00fdm obsahem sacharid\u016f)3 \u00e0 4 raj\u010data5 strou\u017ek\u016f \u010desneku2 l\u017e\u00edce sm\u011bsi ko\u0159en\u00ed (na harissu, \u0159\u00edmsk\u00fd km\u00edn, koriandr, paprika, chilli vlo\u010dky, \u0161petka sko\u0159ice)Avok\u00e1dov\u00fd olej, jemn\u00fd olivov\u00fd olej nebo slune\u010dnicov\u00fd olej s vysok\u00fdm obsahem kyseliny olejov\u00e9 (na op\u00e9k\u00e1n\u00ed)Po\u0159\u00e1dn\u00e1 \u0161petka soli (r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9)\t\n\t\n\t\tLilek omyjte a nakr\u00e1jejte na kousky. Op\u00e9kejte je na pom\u011brn\u011b siln\u00e9m ohni a hl\u00eddejte, aby se nep\u0159ip\u00e1lily. Ob\u010das p\u0159ilijte trochu oleje.\u010cesnek nakr\u00e1jejte nebo nastrouhejte na kousky. Ne p\u0159\u00edli\u0161 najemno, va\u0159\u00ed se na pom\u011brn\u011b siln\u00e9m ohni a prolisovan\u00fd \u010desnek se m\u016f\u017ee rychleji p\u0159ip\u00e1lit. Cibuli nakr\u00e1jejte na p\u016flkole\u010dka. Oboj\u00ed p\u0159idejte k lilku. Podle pot\u0159eby p\u0159ilijte je\u0161t\u011b trochu oleje.Jakmile jsou cibule a \u010desnek orestovan\u00e9 (na okraj\u00edch lehce zlatav\u00e9), p\u0159ilijte podle pot\u0159eby trochu vody.Mezit\u00edm nakr\u00e1jejte raj\u010data na kousky. P\u0159idejte je do p\u00e1nve. Nechte je n\u011bkolik minut dusit s ostatn\u00edmi surovinami, dokud v\u0161e nezm\u011bkne.Sm\u011bs je\u0161t\u011b n\u011bkolikr\u00e1t d\u016fkladn\u011b prom\u00edchejte, ud\u011blejte v n\u00ed dva d\u016flky a rozklepn\u011bte do nich vejce. Ztlumte ohe\u0148 a nechte vejce va\u0159it, dokud b\u00edlek neztuhne, ale \u017eloutek z\u016fstane tekut\u00fd. Pod pokli\u010dkou to trv\u00e1 6 a\u017e 8 minut. Na \u017eloutku se p\u0159itom vytvo\u0159\u00ed b\u00edl\u00fd povlak. Pokud chcete, aby \u017eloutek z\u016fstal kr\u00e1sn\u011b \u017elut\u00fd, po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 12 minutami. Nakonec podle chuti posypte trochou soli.\t\n\t\n\t\tVybaven\u00ed: p\u00e1nev (s pokli\u010dkou) + obrace\u010dka, miska, mal\u00fd n\u016f\u017e, lis na \u010desnek.\n\t\n\t\n\t\tPlat principalMaghreb","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200295","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200295"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200295\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178369"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200295"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200295"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200295"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}