Bulgarian Stuffed Aubergines

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.

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.