Stuffed Aubergines Veg
CD HT MC Bulgarian 60mins
Bulgarian Name: Imam Bayaldy
4 Cold Hot
Vegetarian Vegetables Main Course Eggless
Medium Aubergines (eggplants)
stick of Celery, chopped
Garlic Cloves, crushed
Tomatoes, finely chopped
Bay Leaf, crumbled
tbsp Freshly chopped Parsley
heaped tbsp fresh Breadcrumbs
Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a frying pan, add
the onion and sauté gently for 5 minutes.
Meanwhile, halve the aubergines and remove the flesh with a teaspoon, leave the
skins in tact.
Chop the aubergine flesh very roughly then add to the onions, raise the heat and
sauté for 5 minutes stirring.
Add the carrots, celery , tomatoes, garlic, parsley, bay leaf, pepper and salt and cook for a further 5 minutes,
stirring from time to time.
Stuff the aubergine skins with the onion mixture, place in a shall ovenproof
dish and sprinkle with the breadcrumbs.
Bake for 20-30 minutes. Traditionally
served cold garnished with slices of lemon but can be served hot.