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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 



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




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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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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