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Bulgarian Stuffed Aubergines��� Veg� CD�� HT� MC�� Bulgarian� 60mins

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Bulgarian Name: Imam Bayaldy

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Serves 4�� Cold� Hot� Vegetarian Vegetables Main Course Eggless� Bulgaria� Europe�

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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

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Instructions

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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.

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2. Meanwhile, halve the aubergines and remove the flesh with a teaspoon, leave the skins in tact.

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3. Chop the aubergine flesh very roughly then add to the onions, raise the heat and saut� for 5 minutes stirring.

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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.

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5. Stuff the aubergine skins with the onion mixture, place in a shall ovenproof dish and sprinkle with the breadcrumbs.

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6. Bake for 20-30 minutes.� Traditionally served cold garnished with slices of lemon but can be served hot.

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