Opanak. I must mention right away that my pancakes were not the same, but neither were the eggplants. One shot went a little wrong.
I've seen aubergine slippers and ballet flats, but I decided to make ankle boots with straps. I have Mačvanske opanka, and I love them very much, but my real opanka have no fault. These ones do, and that's exactly why I like them.
Opanak, ingredients:
- 2 eggplants,
- 100 grams of bacon,
- 1 head of onion,
- 100 grams of rice,
- 2 red peppers and
- to taste: salt, pepper and dry herbal seasoning.
READ: Traditional dishes often hide beautiful stories
Opanak, preparation:
- Hollow out the eggplant, forming small balls, and sprinkle a little salt on the inside.
- Cut the center of the eggplant, which we hollowed out, into cubes and fry with chopped onion and bacon.
- Add pre-boiled rice, chopped paprika, and spices to taste: salt, pepper, and dry herbs to that mixture.
- Pour a little water and simmer for a few minutes.
- Cover the pan with baking paper, then place the eggplant and fill the pastry shells with the mixture.
- Let's make two strips of eggplant, put them over them, they are our straps.
- Bake at 180 C for about 25 minutes in a preheated oven.
- We decorate to taste.
Verica Poznanović
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