Lilkový nákyp

Last Updated on October 5, 2024

Baked dumpling made of roasted aubergines, boiled potatoes and roasted peppers, served with tomato sauce.

Ingredients:

600 g of aubergines 600 g 6 tbsp olive oil 2 pcs 2 pcsred peppers 2 pcs green peppers ground pepper salt For the sauce: 400 g of ripe tomatoes 200 ml of stock 80 ml of white wine 2 tbsp of oil 2 pieces onions 1 piece garlic cloves 1 pc fresh thyme sprigs 1 pc bean leaf sugar pinch ground pepper salt

Procedure:

1. Wash the peppers, dry them, remove the seeds and stems and cut them into quarters, drizzle with a little olive oil, spread them on a baking tray, place them in a preheated oven at 180 °C and bake for about 10 minutes
2. Cut the washed aubergines into 1 cm wide rounds, brush them with some oil and fry them in a Teflon pan, then spread them on a baking sheet and season with salt
3. Peel the cooled boiled potatoes in their skins and cut them lengthwise into slices
4. Coat a baking dish lined with baking paper with the remaining oil and alternately layer the potatoes, peppers and aubergines, salt and pepper each layer and gently press the filling with your hands, place in a preheated oven at 150 °C and bake for about 40 minutes
5. In the meantime, prepare the sauce; let the peeled onions, finely chopped, fry in hot oil (set some of the fried onions aside), add the peeled sliced garlic clove, half of the thyme leaves, bay leaves, sliced tomatoes and roast for 5 minutes, then pour in the wine and stock, add salt and sugar and simmer gently, stirring occasionally, until the tomatoes are fully cooked, then strain the sauce through a thick colander, add the remaining thyme leaves, season with salt and pepper as needed
6. Remove from the oven, allow to cool for about 15 minutes, divide into portions and serve with the warmed tomato sauce, into which we add the fried onions.