{"id":200368,"title":"Baba ganoush z restovan\u00e9ho lilku","modified":"2026-10-31T18:10:06+01:00","plain":"Baba ganoush z lilku p\u0159ipraven\u00e9ho na p\u00e1nvi, provon\u011bn\u00fd sypkou harissou a dochucen\u00fd citronem.\n\n\n\nLilek pomalu m\u011bkne v hork\u00e9m oleji, sypk\u00e1 sm\u011bs harissa zbarvuje obsah p\u00e1nve a nakonec citron v\u0161e osv\u011b\u017e\u00ed. Tento baba ganoush spojuje kr\u00e9movou konzistenci, m\u00edrnou pikantnost a v\u00fdraznou kyselost. Tato verze se p\u0159ipravuje na p\u00e1nvi z neloupan\u00fdch lilk\u016f, zat\u00edmco v klasick\u00e9 se lilek op\u00e9k\u00e1 nad plamenem. Recept vysta\u010d\u00ed na 6 porc\u00ed: po\u010d\u00edtejte s 30 minutami tepeln\u00e9 \u00fapravy a pot\u00e9 ide\u00e1ln\u011b s 24 hodinami odle\u017een\u00ed v chladu. Tento recept pat\u0159\u00ed mezi m\u00e9 keto om\u00e1\u010dky a dipy.\n\n\n\nCo je baba ganoush z lilku na p\u00e1nvi?\n\n\n\nZ\u00e1kladem klasick\u00e9ho baba ganoush je nej\u010dast\u011bji grilovan\u00fd lilek nebo lilek ope\u010den\u00fd nad plamenem, dopln\u011bn\u00fd tahini, citronem, \u010desnekem a olivov\u00fdm olejem. Zde uveden\u00e1 p\u0159\u00edprava je jeho netradi\u010dn\u00ed obm\u011bnou: pokrmem se inspiruje, ale m\u00edsto kou\u0159ov\u00fdch t\u00f3n\u016f zachov\u00e1v\u00e1 jemnou chu\u0165 lilku z p\u00e1nve.\n\n\n\nDal\u0161\u00ed pyr\u00e9 s tahini pod\u00e1van\u00e9 jako sou\u010d\u00e1st mezze: cizrnov\u00fd hummus\n\n\n\nV t\u00e9to verzi se lilky p\u0159ipravuj\u00ed se slupkou, sypk\u00e1 harissa provon\u00ed olej a balzamikov\u00fd ocet dod\u00e1 jemn\u011bj\u0161\u00ed, lehce nasl\u00e1dlou kyselost. V\u00fdsledn\u00e1 konzistence m\u00e1 b\u00fdt vl\u00e1\u010dn\u00e1, nikoli dokonale hladk\u00e1; mohou v n\u00ed z\u016fstat drobn\u00e9 kousky slupky a ko\u0159en\u00ed s octem j\u00ed dodaj\u00ed tmav\u0161\u00ed barvu.\n\n\n\nPro obm\u011bnu: keto muhammara.\n\n\n\nPro\u010d pr\u00e1v\u011b verze z p\u00e1nve\n\n\n\nTato verze se hod\u00ed pro ka\u017edodenn\u00ed va\u0159en\u00ed, zvl\u00e1\u0161\u0165 pokud nem\u00e1te k dispozici otev\u0159en\u00fd plamen ani gril. Jejich \u00falohu p\u0159evezme p\u00e1nev, na kter\u00e9 lilky zm\u011bknou a zezl\u00e1tnou podobn\u011b jako p\u0159i konfitov\u00e1n\u00ed.\n\n\n\nV podobn\u00e9m duchu: tapen\u00e1da z \u010dern\u00fdch oliv s arty\u010dokem a an\u010dovi\u010dkami.\n\n\n\nPrincip je jednoduch\u00fd: p\u0159ibli\u017en\u011b dv\u011b t\u0159etiny \u010desneku tepeln\u011b upravte spolu s lilkem, aby se jeho chu\u0165 zjemnila, a zbytek p\u0159idejte syrov\u00fd pro v\u00fdrazn\u011bj\u0161\u00ed chu\u0165. Sypk\u00e1 harissa dod\u00e1 pikantnost, barvu a hloubku chuti; kdy\u017e ji b\u011bhem p\u0159\u00edpravy p\u0159isypete p\u0159i m\u00edrn\u00e9m oh\u0159evu, nejprve provon\u00ed olej a pot\u00e9 i lilek.\n\n\n\nV\u00fdb\u011br mezze dopln\u00ed falafely pr\u00e1v\u011b vyta\u017een\u00e9 z oleje\n\n\n\nRecept uv\u00e1d\u00ed celkovou dobu tepeln\u00e9 \u00fapravy 30 minut, p\u0159ibli\u017en\u011b 10 minut na za\u010d\u00e1tku a po p\u0159id\u00e1n\u00ed ko\u0159en\u00ed nejm\u00e9n\u011b dal\u0161\u00edch 10 minut na m\u00edrn\u00e9m ohni. Rozhoduj\u00edc\u00ed v\u0161ak je, aby byla du\u017eina opravdu m\u011bkk\u00e1.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1kladem jsou dva lilky. Slupku ponechte: jakmile dob\u0159e zm\u011bkne, dod\u00e1 pokrmu jemnou strukturu a p\u0159isp\u011bje k jeho barv\u011b. Spolehliv\u011bj\u0161\u00ed ne\u017e samotn\u00fd \u010das je to, jak du\u017eina povoluje pod obrace\u010dkou: m\u011bla by j\u00edt snadno rozm\u00e1\u010dknout a nekl\u00e1st houbovit\u00fd odpor. V\u00fdrazn\u00fd charakter pokrmu dod\u00e1v\u00e1 6 strou\u017ek\u016f \u010desneku, dv\u011b t\u0159etiny tepeln\u011b upraven\u00e9 t\u00e9m\u011b\u0159 jako p\u0159i konfitov\u00e1n\u00ed a zb\u00fdvaj\u00edc\u00ed t\u0159etina syrov\u00e1 pro v\u00fdrazn\u011bj\u0161\u00ed chu\u0165.\n\n\n\nObjevte tak\u00e9: pesto s bazalkou a opra\u017een\u00fdmi piniov\u00fdmi o\u0159\u00ed\u0161ky.\n\n\n\nTahini v mno\u017estv\u00ed 2 l\u017eic sm\u011bs kr\u00e9mov\u011b spoj\u00ed a dod\u00e1 sezamovou chu\u0165; pokud se ve sklenici odd\u011blil olej, prom\u00edchejte ho a p\u0159i pod\u00e1v\u00e1n\u00ed upozorn\u011bte na tento alergen. \u0160\u0165\u00e1va z poloviny citronu p\u0159inese sv\u011b\u017e\u00ed kyselost, kter\u00e1 vyv\u00e1\u017e\u00ed chu\u0165 lilku. Dal\u0161\u00ed, jemn\u011bj\u0161\u00ed kyselost dodaj\u00ed 3 l\u017e\u00edce balzamikov\u00e9ho octa, \u010d\u00e1st p\u0159i mixov\u00e1n\u00ed a zbytek p\u0159i pod\u00e1v\u00e1n\u00ed.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: \u017eampiony portobello pln\u011bn\u00e9 lilkem a nakl\u00e1dan\u00fdm citronem.\n\n\n\nSypk\u00e1 harissa v mno\u017estv\u00ed 2 l\u017eic dod\u00e1 pikantnost a bohat\u0161\u00ed chu\u0165, jej\u00ed s\u00edla se v\u0161ak li\u0161\u00ed podle zna\u010dky: je lep\u0161\u00ed nechat ji zvolna rozvon\u011bt v oleji ne\u017e ji prudce op\u00e9kat. Soli sta\u010d\u00ed p\u0159ibli\u017en\u011b p\u016fl l\u017ei\u010dky bez ohledu na zvolen\u00fd druh. Chcete-li omezit sacharidy, vynechte balzamikov\u00fd ocet a p\u0159idejte v\u00edce citronov\u00e9 \u0161\u0165\u00e1vy, nenahrazujte ho v\u0161ak stejn\u00fdm objemem.\n\n\n\nNa co si d\u00e1t p\u0159i p\u0159\u00edprav\u011b pozor a jak pod\u00e1vat\n\n\n\nTento baba ganoush stoj\u00ed na \u010dty\u0159ech z\u00e1sad\u00e1ch: ponechat lilk\u016fm slupku, pou\u017e\u00edt tepeln\u011b upraven\u00fd i syrov\u00fd \u010desnek, nechat sypkou harissu rozvon\u011bt v oleji a dodat jemn\u011b nasl\u00e1dl\u00fd t\u00f3n balzamikov\u00fdm octem. P\u0159ipravujte ho na m\u00edrn\u00e9m ohni a olivov\u00fd olej p\u0159id\u00e1vejte postupn\u011b, proto\u017ee lilek ho zpo\u010d\u00e1tku rychle vst\u0159eb\u00e1v\u00e1. Z\u00e1sadn\u00ed je d\u016fkladn\u00e1 tepeln\u00e1 \u00faprava: pokud du\u017eina z\u016fstane pevn\u00e1 nebo pru\u017en\u00e1, mixov\u00e1n\u00ed to nenaprav\u00ed, a slupka mus\u00ed tvo\u0159it drobn\u00e9 m\u011bkk\u00e9 kousky, nikoli tuh\u00e9.\n\n\n\nVyzkou\u0161ejte tak\u00e9: hummus z \u010derven\u00e9 \u0159epy bez cizrny.\n\n\n\nHotov\u00fd lilek rozmixujte se zbyl\u00fdm \u010desnekem, tahini, citronovou \u0161\u0165\u00e1vou a \u010d\u00e1st\u00ed balzamikov\u00e9ho octa, pot\u00e9 ho co nejd\u0159\u00edve ulo\u017ete do lednice v t\u011bsn\u011b uzav\u0159en\u00e9 n\u00e1dob\u011b. P\u0159i pod\u00e1v\u00e1n\u00ed v\u0161e dopl\u0148te trochou olivov\u00e9ho oleje a balzamikov\u00e9ho octa. Hod\u00ed se jako ob\u010derstven\u00ed k aperitivu, jako sou\u010d\u00e1st v\u00fdb\u011bru mezze nebo ke grilov\u00e1n\u00ed, s ku\u0159ec\u00edmi \u0161p\u00edzy satay, jehn\u011b\u010d\u00edmi \u0161p\u00edzy ze Sin-\u0165iangu nebo dom\u00e1c\u00edm kebabem. Klasickou p\u0159\u00edlohou je chl\u00e9b pita; chcete-li omezit sacharidy, dobrou alternativou jsou hranolky z okurky, \u0159ap\u00edkat\u00e9ho celeru nebo papriky.\n\n\n\nDal\u0161\u00ed inspiraci s n\u00edzk\u00fdm obsahem sacharid\u016f najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tBaba ganoush z lilku ope\u010den\u00e9ho na p\u00e1nvi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 lilky6 strou\u017ek\u016f \u010desneku0.5 citronu (\u0161\u0165\u00e1va)3 l\u017e\u00edce balzamikov\u00e9ho octa2 l\u017e\u00edce tahini2 l\u017e\u00edce ko\u0159enic\u00ed sm\u011bsi harissa3 l\u017e\u00edce olivov\u00e9ho oleje (extra panensk\u00e9ho)0.5 l\u017ei\u010dky soli (r\u016f\u017eov\u00e9 him\u00e1lajsk\u00e9 nebo keltsk\u00e9 mo\u0159sk\u00e9)Pro verzi s ni\u017e\u0161\u00edm obsahem sacharid\u016fCitronov\u00e1 \u0161\u0165\u00e1va (nav\u00edc, BEZ balzamikov\u00e9ho octa)\t\n\t\n\t\tNa p\u00e1nvi rozeh\u0159ejte vydatnou d\u00e1vku oleje. Lilky na n\u011bm op\u00e9kejte p\u0159ibli\u017en\u011b 10 minut. \u010cas od \u010dasu p\u0159ilijte trochu olivov\u00e9ho oleje.Prolisujte \u010desnek a p\u0159ibli\u017en\u011b 2\/3 p\u0159idejte k lilk\u016fm a op\u00e9kejte spole\u010dn\u011b.P\u0159idejte ko\u0159en\u00ed harissa. Lilky nechte na m\u00edrn\u00e9m ohni op\u00e9kat je\u0161t\u011b alespo\u0148 10 minut, dokud nebudou \u00fapln\u011b m\u011bkk\u00e9 a nenas\u00e1knou v\u0161echny chut\u011b.P\u0159endejte je do kuchy\u0148sk\u00e9ho robotu. Zbyl\u00fd \u010desnek prolisujte nebo nakr\u00e1jejte a p\u0159idejte k lilk\u016fm. P\u0159idejte tahini, citronovou \u0161\u0165\u00e1vu a \u010d\u00e1st balzamikov\u00e9ho octa.Nechte nejl\u00e9pe p\u0159es noc v lednici, aby se v\u0161echny chut\u011b dob\u0159e propojily. P\u0159ed pod\u00e1v\u00e1n\u00edm p\u0159idejte je\u0161t\u011b trochu olivov\u00e9ho oleje a balzamikov\u00e9ho octa.\t\n\t\n\t\tVybaven\u00ed: mal\u00e1 p\u00e1nev bez PFAS, kuchy\u0148sk\u00fd robot, n\u016f\u017e, lis na \u010desnek.\n\t\n\t\n\t\tAp\u00e9ritifMaghreb","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200368","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=200368"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200368\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178455"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}