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Bulgarian
Stuffed Aubergines Veg
CD HT MC Bulgarian 60mins Bulgarian Name: Imam Bayaldy Serves
4 Cold Hot
Vegetarian Vegetables Main Course Eggless
Bulgaria Europe
Ingredients 4
tbsp Oil 2
Onions, chopped 4
Medium Aubergines (eggplants) 2
Carrots, grated 1
stick of Celery, chopped 4
Garlic Cloves, crushed 4
Tomatoes, finely chopped 1
Bay Leaf, crumbled 1
tbsp Freshly chopped Parsley Salt
and Pepper 2
heaped tbsp fresh Breadcrumbs Instructions 1.
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. 2.
Meanwhile, halve the aubergines and remove the flesh with a teaspoon, leave the
skins in tact. 3.
Chop the aubergine flesh very roughly then add to the onions, raise the heat and
sauté for 5 minutes stirring. 4.
Add the carrots, celery , tomatoes, garlic, parsley, bay leaf, pepper and salt and cook for a further 5 minutes,
stirring from time to time. 5.
Stuff the aubergine skins with the onion mixture, place in a shall ovenproof
dish and sprinkle with the breadcrumbs. 6.
Bake for 20-30 minutes. Traditionally
served cold garnished with slices of lemon but can be served hot.
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