Museli jsme náležitě oslavit konec kiwi sezóny, tedy alespoň pro nás, a nenapadl nás lepší způsob než to zpečetit BBQ party. Tentokrát jsme zakotvili v prostředí parku Donovan v Te Puke a již tradičně jsem si neodpustila koupit lilek, který z grilu prostě zbožňuju.

Poprvé jsem se s lilkem pořádně seznámila v Turecku, kde hraje hlavní roli ve spoustě tamních receptů, které miluju natolik, že se k nim stále vracím. Ovšem inspiraci jsem tentokrát nehledala v Turecku, ale v Číně a Japonsku.

Počasí nám tentokrát hrálo do karet, takže jsme si užívali teplého slunečného dne s kiwi sangrií a dobrotami z grilu. Důležitou roli opět sehrála marináda, která grilování vždy povznese na úplně jinou úroveň! 

Suroviny

na 2 porce / příprava 10 minut + grilování

  • 1 lilek
  • 1 větší mrkev
  • olej
  • sůl

na marinádu

  • sójová omáčka cca ¼ plecháčku
  • 1 lžíce zázvorové šťávy
  • 1 lžička třtinového cukru
  • 1 vrchovatá lžíce miso pasty
  • chilli omáčka podle chuti
  • 1 utřený stroužek česneku

na podávání

  • sezam
  • limetka
  • (bezlepkové) pečivo
Postup
  1. Lilek nakrájíme na cca centimetrové plátky, mrkev na poloviční. Promícháme s olejem, solí a ogrilujeme na tálu do změknutí lilku.
  2. Mezitím si připravíme omáčku – všechny ingredience vložíme do zavařovací sklenice, uzavřeme a pořádně protřepeme. Pokud je omáčka moc hustá, naředíme ji trochou vody.
  3. Ogrilovanou zeleninu přímo na grilu podlijeme připravenou marinádou, párkrát promícháme a je hotovo.
  4. Podáváme s křupavou bagetkou a limetkou.

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