I couldn't decide between which of the Serbian past contestants to include so we will be getting a bonus track. Both acts have pretty impressive hair, the first being Marko Kon & Milaan from 2009 placing 10th in the semi final. The second entry is from 2011 where Nina reached 14th in the final. It may have been due to her slightly more sensible hair.
- 1 large eggplant
- 2 red capsicum
- 2-3 tbsp. olive oil
- salt and pepper to taste
- 2 cloves garlic
- 1/2 cup parsley
- juice of 1 lemon
- Place eggplant and capsicum in a baking tray and cover with foil
- Put the tray into a 210°C oven for 20 mins
- Remove the foil and cook a further 10-15 minutes till the vegetables are on the verge of collapse. (physically not emotionally)
- Remove from the oven and cover with foil for 5 mins to help loosen the skins
- When cool enough to handle, remove the skin and seeds from the capsicum and skin from eggplant and discard.
- Put vegetable flesh, oil, salt, pepper, garlic, parsley and lemon juice into the bowl of a food processer
- Pulse till chopped but not pureed
- Serve on bruschetta or as a dip
- To mellow the flavour of the garlic you can add it to the vegetables when you remove the foil before they finish cooking
- Originally the vegetables were minced by hand but in the words of Sweet Brown "aint nobody got time for dat".
It is not the most photogenic dish in the Chow Down to Eurovision 2013 but the flavour is douze points all the way.
In May Moje 3 will bring their song Ljubav Je Svuda and what promises to be excellent hair once again.