Bulgarian Stuffed Aubergines
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
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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 saute 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 sauté 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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