Stuffed aubergine

This year, this fall actually, I have spent more time than usual with my family in Serbia. Most of it I’ve spent with my grandparents…I really needed that closeness that only time can give you. We’ve been shopping, cooking, talking, visiting other family and friends… I tried to document most of it, especially recipes and especially those from my childhood memories. Many of these recipes I make on daily basis. However I wanted to photograph them in my grandmothers kitchen served in dishes I remember them being served in! Even with having extra time we haven’t even gone through the fraction of all the recipes I remember! Anyway, I am happy to share the ones we've made together, well, my grandmom did I just took photos ;)  

Ingredients for 6

6 aubergine

1 yellow onion

1 paprika

3 cloves of garlic

1 carrot

1 tomato

Parsley, small bunch

2 dl rise

Olive oil

Paprika spice

Salt

3dl grated cheese or rings of 2 tomatoes 

Process

Finely chop all the vegetables. Cook the rise.

In a pan with high sides on a little olive oil sauté the onions until soft, then add the carrot and the pepper.

Season with salt and paprika spice. Add the garlic, tomato and parsley. Cook for a couple of min, until the vegetables get soft.

Combine the vegetables with the rise.

Wash the aubergine, remove the stalk and cut in half lengthwise. Remove the middle part of the aubergine leaving enough of it to hold its shape. Lightly salt and let it sit for just couple of min. Then squeeze the liquid out of it.

Brush inside of each aubergine half with some oil, fil it with stuffing and cover with thin rings of tomato or some grated cheese.

Preheated the oven at 250° and bake for at least 20min. To check if it’s done-place a fork or a knife in the part of the aubergine close to where the stalk was which should be tender. 

Enjoy! 

M