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 saut� 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 saut� 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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