{"id":200921,"title":"Lilek se slaninou na p\u00e1nvi","modified":"2026-10-31T18:18:14+01:00","plain":"Jemn\u00fd lilek z p\u00e1nve se \u0161pekem, \u010desnekem, oreganem a chilli, bez om\u00e1\u010dky a s p\u0159irozen\u011b n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\nDu\u017eina lilku pod obrace\u010dkou kr\u00e1sn\u011b m\u011bkne a jeho okraje zl\u00e1tnou spolu s \u010desnekem, oreganem a chilli. Tato jednoduch\u00e1 sm\u011bs z p\u00e1nve m\u00e1 poctivou chu\u0165 ka\u017edodenn\u00ed dom\u00e1c\u00ed kuchyn\u011b, je vydatn\u00e1 a bez om\u00e1\u010dky, p\u0159i\u010dem\u017e v\u011bt\u0161inu chuti j\u00ed dod\u00e1v\u00e1 \u0161pek. Recept je ur\u010den\u00fd pro jednu osobu a cel\u00fd ho p\u0159iprav\u00edte na p\u00e1nvi p\u0159ibli\u017en\u011b za 25 minut. Najdete ho tak\u00e9 mezi m\u00fdmi keto j\u00eddly.\n\n\n\nCo je lilek se \u0161pekem?\n\n\n\nN\u00e1zev napov\u00edd\u00e1, co bude na tal\u00ed\u0159i, lilek p\u0159ipraven\u00fd se \u0161pekem nakr\u00e1jen\u00fdm na kosti\u010dky, kter\u00fd mu dod\u00e1v\u00e1 chu\u0165, tuk a v\u00fdraznost. P\u0159\u00edprava za\u010d\u00edn\u00e1 trochou avok\u00e1dov\u00e9ho oleje, jemn\u00e9ho olivov\u00e9ho oleje nebo slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9; \u0161pek se brzy za\u010dne rozpou\u0161t\u011bt, pokryje hork\u00e9 dno p\u00e1nve a jeho tuk prostoup\u00ed houbovitou du\u017einou zeleniny. Pr\u00e1v\u011b toto postupn\u00e9 vst\u0159eb\u00e1v\u00e1n\u00ed vytv\u00e1\u0159\u00ed vyv\u00e1\u017eenost cel\u00e9ho j\u00eddla.\n\n\n\nV\u00fdsledn\u00e1 textura z\u00e1vis\u00ed na pom\u011bru mezi rozpu\u0161t\u011bn\u00fdm tukem, jemnou du\u017einou a ope\u010den\u00fdmi okraji. Ko\u0159en\u00ed se p\u0159id\u00e1v\u00e1, jakmile lilek za\u010dne m\u011bknout: prolisovan\u00fd \u010desnek ho provon\u00ed, ani\u017e by se p\u0159ip\u00e1lil, su\u0161en\u00e9 oregano dod\u00e1 bylinkov\u00fd n\u00e1dech a chilli vyv\u00e1\u017e\u00ed tu\u010dnost \u0161peku. Pokud chcete tuto zeleninu p\u0159ipravit jinak, lilek z horkovzdu\u0161n\u00e9 frit\u00e9zy m\u00e1 zcela odli\u0161nou texturu.\n\n\n\nObjevte tak\u00e9: Okurkov\u00fd sendvi\u010d.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\nLilek se \u0161pekem pat\u0159\u00ed mezi velmi jednoduch\u00e1 dom\u00e1c\u00ed j\u00eddla z p\u00e1nve: zelenina, uzenina, p\u0159\u00edm\u00e1 tepeln\u00e1 \u00faprava a pod\u00e1v\u00e1n\u00ed p\u011bkn\u011b zatepla. Hlavn\u00ed roli tu hraje \u0161pek, kter\u00fd se rozpou\u0161t\u00ed, dochucuje, dod\u00e1v\u00e1 barvu a prom\u011b\u0148uje docela oby\u010dejnou surovinu v plnohodnotn\u00e9 j\u00eddlo. Lilek se k n\u011bmu dob\u0159e hod\u00ed, proto\u017ee jeho du\u017eina ochotn\u011b vst\u0159eb\u00e1v\u00e1 tuk a p\u0159i tepeln\u00e9 \u00faprav\u011b se prom\u011b\u0148uje.\n\n\n\nNa tuto porci pro jednoho sta\u010d\u00ed mal\u00e1 p\u00e1nev bez PFAS: soust\u0159ed\u00ed teplo, umo\u017en\u00ed \u0161peku postupn\u011b se rozpou\u0161t\u011bt a ke konci p\u0159\u00edpravy pom\u016f\u017ee kousk\u016fm zezl\u00e1tnout. Pokud r\u00e1di op\u00e9k\u00e1te na prudk\u00e9m ohni, m\u016f\u017ee se v\u00e1m i pro tento typ j\u00eddla hodit pr\u016fvodce, jak vybrat wok. Chilli a oregano dod\u00e1vaj\u00ed chuti hloubku, ani\u017e by naru\u0161ily poctiv\u00fd charakter pokrmu.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZeleninov\u00fd z\u00e1klad tvo\u0159\u00ed jeden lilek: jeho houbovit\u00e1 du\u017eina vst\u0159eb\u00e1v\u00e1 rozpu\u0161t\u011bn\u00fd tuk, m\u011bkne a na okraj\u00edch zl\u00e1tne. Zdrojem tuku a v\u00fdrazn\u00e9 chuti je 60 g \u0161peku nakr\u00e1jen\u00e9ho na kosti\u010dky; postupn\u011b se rozpou\u0161t\u00ed, obaluje lilek, v\u0161e provon\u00ed a podle druhu m\u016f\u017ee dodat i s\u016fl, p\u0159i\u010dem\u017e v j\u00eddle z\u016fst\u00e1vaj\u00ed drobn\u00e9 zlatav\u00e9 a k\u0159upav\u00e9 kousky.\n\n\n\nDal\u0161\u00ed recept k vyzkou\u0161en\u00ed: Vep\u0159ov\u00e1 \u017eebra pe\u010den\u00e1 v troub\u011b.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Lilek teriyaki.\n\n\n\nDva strou\u017eky \u010desneku, prolisovan\u00e9 t\u011bsn\u011b p\u0159ed p\u0159id\u00e1n\u00edm, dodaj\u00ed v\u00fdraznou v\u016fni, kter\u00e1 rychle prostoup\u00ed ji\u017e zm\u011bkl\u00fdm lilkem, ani\u017e by se \u010desnek p\u0159ip\u00e1lil. Dv\u011b l\u017ei\u010dky su\u0161en\u00e9ho oregana dopln\u00ed bohatou chu\u0165 \u0161peku, l\u017ei\u010dka chilli vlo\u010dek nebo kousek \u010derven\u00e9 chilli papri\u010dky p\u0159id\u00e1 p\u0159im\u011b\u0159enou p\u00e1livost. Na za\u010d\u00e1tek sta\u010d\u00ed trocha avok\u00e1dov\u00e9ho oleje, jemn\u00e9ho olivov\u00e9ho oleje nebo slune\u010dnicov\u00e9ho oleje s vysok\u00fdm obsahem kyseliny olejov\u00e9, ne\u017e se za\u010dne uvol\u0148ovat tuk ze \u0161peku.\n\n\n\nNa v\u00fdb\u011bru \u0161peku z\u00e1le\u017e\u00ed, je sou\u010d\u00e1st\u00ed j\u00eddla a p\u0159edev\u0161\u00edm zdrojem rozpu\u0161t\u011bn\u00e9ho tuku; nakr\u00e1jen\u00fd na kosti\u010dky ho uvol\u0148uje rovnom\u011brn\u011b. V asijsk\u00e9 kuchyni podobn\u011b ukazuje vep\u0159ov\u00e9 chashu, jak dok\u00e1\u017ee vep\u0159ov\u00fd tuk pokrm ochutit. Chilli d\u00e1vkujte podle toho, kolik p\u00e1livosti snesete; pro v\u00fdrazn\u011bj\u0161\u00ed pikantnost se m\u016f\u017eete p\u0159i dochucov\u00e1n\u00ed inspirovat trochou rychl\u00e9ho dom\u00e1c\u00edho chilli oleje.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nSledujte p\u0159edev\u0161\u00edm konzistenci lilku. P\u0159ibli\u017en\u011b po 10 minut\u00e1ch za\u010dne m\u011bknout: to je spr\u00e1vn\u00e1 chv\u00edle na \u010derstv\u011b prolisovan\u00fd \u010desnek, oregano a chilli. M\u00edrn\u00fd ohe\u0148 nech\u00e1 du\u017einu zm\u011bknout a z\u00e1v\u011bre\u010dn\u00e9 prud\u0161\u00ed op\u00e9k\u00e1n\u00ed dod\u00e1 okraj\u016fm zlatavou barvu, podobn\u011b jako u vep\u0159ov\u00e9ho na \u010d\u00ednsk\u00fd zp\u016fsob z p\u00e1nve. P\u0159\u00edli\u0161 mnoho oleje na za\u010d\u00e1tku by j\u00eddlo zbyte\u010dn\u011b zat\u00ed\u017eilo, rad\u011bji dop\u0159ejte \u0161peku \u010das, aby se rozpustil a v\u0161e ochutil.\n\n\n\nV podobn\u00e9m duchu: Ceviche z tresky.\n\n\n\nPokrm pod\u00e1vejte hork\u00fd, s listov\u00fdm sal\u00e1tem nebo syrovou zeleninou pro osv\u011b\u017een\u00ed. Hod\u00ed se tak\u00e9 k jednodu\u0161e upraven\u00e9mu masu nebo ryb\u011b, nap\u0159\u00edklad k ryb\u00edmu filetu z horkovzdu\u0161n\u00e9 frit\u00e9zy. Neobsahuje mouku, \u0161krobnat\u00e9 potraviny ani p\u0159idan\u00fd cukr, a m\u00e1 tak p\u0159irozen\u011b n\u00edzk\u00fd obsah sacharid\u016f; mno\u017estv\u00ed \u010dist\u00fdch sacharid\u016f na porci nen\u00ed uvedeno, proto je lep\u0161\u00ed neuv\u00e1d\u011bt konkr\u00e9tn\u00ed \u010d\u00edslo, energetick\u00e1 hodnota \u010din\u00ed 547 kalori\u00ed na porci. Jako podobn\u011b lehk\u00e1 p\u0159\u00edloha mohou poslou\u017eit konjakov\u00e9 nudle.\n\n\n\nDal\u0161\u00ed podobn\u00e1 j\u00eddla najdete mezi m\u00fdmi recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tLilek na p\u00e1nvi se \u0161pekem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 lilek60 g \u0161peku (nakr\u00e1jen\u00e9ho na kosti\u010dky)2 strou\u017eky \u010desneku1 l\u017ei\u010dka chilli vlo\u010dek (nebo kousek \u010derven\u00e9 chilli papri\u010dky)2 l\u017ei\u010dky oregana (su\u0161en\u00e9ho)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)\t\n\t\n\t\tLilek omyjte a nakr\u00e1jejte na kousky.Na p\u00e1nvi rozeh\u0159ejte trochu olivov\u00e9ho oleje. Nen\u00ed ho pot\u0159eba tolik jako p\u0159i op\u00e9k\u00e1n\u00ed pouze na oleji, \u0161pek pozd\u011bji pust\u00ed tuk.Do p\u00e1nve vlo\u017ete lilek spolu se \u0161pekem. Tuk se vy\u0161kva\u0159\u00ed a lilek ho vst\u0159eb\u00e1.Jakmile lilek p\u0159ibli\u017en\u011b po 10 minut\u00e1ch zm\u011bkne, prolisujte \u010desnek. P\u0159idejte ho spolu s oreganem a chilli. Nep\u0159id\u00e1vejte je p\u0159\u00edli\u0161 brzy, proto\u017ee by se rychleji p\u0159ichyt\u00e1valy a v p\u00e1nvi by je\u0161t\u011b nebylo dost tuku.Nechte d\u00e1le m\u011bknout p\u0159ibli\u017en\u011b 10 minut na m\u00edrn\u00e9m ohni.Posledn\u00ed 2 minuty op\u00e9kejte na siln\u00e9m ohni dok\u0159upava.\t\n\t\n\t\tVybaven\u00ed: mal\u00e1 p\u00e1nev bez PFAS.\n\t\n\t\n\t\tAccompagnementFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200921","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=200921"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200921\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/184983"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}