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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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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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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