Neposedná Myška 15. června 2020 796 Comments

Naše cestování v dodávce dalo vzniknout mnohým receptům a jedním takovým evergreenem jsou i luštěninové kaše. Pěkně teplé, po koření vonící. Další nepostradatelnou surovinou v naší dodávce jsou tedy i luštěniny v konzervě, abych je mohla pokaždé připravit za pár minut.

Luštěniny nejradši kombinuju s dostupnou, sezónní zeleninou jako v dnešním případě s vařenou kořenovou petrželí. Kdybych měla po ruce troubu, tak ji obalenou v koření vložím tam. Trouba je totiž taková magická skříňka, ze které chutná všechno tak nějak lépe!

TIP! Na dochucení kaší vždy sáhnu po tahini pastě, koření a citronové šťávě! To prostě nesmí nikdy chybět.

Ale dnešní recept není jenom o luštěninách, ale i o jedné z mých nejoblíbenějších druhů zeleniny, lilku. Dušený, pečený, smažený nebo grilovaný. Tohohle tajemně fialového dlouhána můžu na stovky způsobů. Dnes jsem ho naložila v mojí oblíbené marinádě a jednoduše opekla na trošce kokosového oleje z obou stran dozlatova. A pokud mi to hladový Standa dovolí, nechávám lilek chvíli odležet v chutné marinádě.

Jedna z mála inspirací, kterou jsem si z kiwácké kuchyně odnesla je krátce dušená zelenina na servírování. Především místními oblíbený mangold (silverbeet). Stojí pár korun a chutná tak báječně! Dosti podobně jako špenát. To vše jsem ještě doplnila o smaženou cibulku, pěkně dozlatova, vydatně opepřenou a osolenou. A s talířem plného chutí a barev jsme se posadili pod stínem ohromných borovic u překrásného wanackého jezera a mlaskali si blahem.

Suroviny

na 2 porce / příprava do 30 minut

  • 1 lilek
  • čerstvý špenát/pak choy/silverbeet
  • 1 cibule

na kaši

  • 1 konzerva cizrny
  • 2 kořenové petržele
  • 1 lžíce tahini
  • 1 lžíce kurkumy
  • 2 lžíce olivového oleje
  • citronová šťáva na dochucení
  • sůl a pepř

marináda

  • 2 lžíce sójové omáčky
  • 2 lžíce olivového oleje
  • 1 lžíce medu
  • 1 lžíce bílého octa
  • ½ lžíce oregana
  • ½ lžíce uzené papriky
Postup
  1. Lilek nakrájíme na cca centimetrové plátky, které naložíme do marinády (na marinádu jednoduše promícháme všechny suroviny).
  2. Mezitím si uvaříme na kostky nakrájenou petržel doměkka. Uvařenou petržel poté rozmixujeme se zbytkem surovin a naředíme vodou ve které se vařila podle potřeby, tak abychom dosáhli jemné krémové konzistence.
  3. Marinovaný lilek opečeme na kapce oleje na středním plameni z obou stran dozlatova.
  4. Na podávání si osmažíme cibuli, podusíme špenát nebo jinou listovou zeleninu podle dostupnosti.
  5. Opečený lilek podáváme s luštěninovou kaší, smaženou cibulí a dušenou zeleninou.

796 thoughts on “Marinovaný lilek s luštěninovou kaší”

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