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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 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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