Bulgarian Stuffed Aubergines

Bulgarian Stuffed Aubergines


  • 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


  1. 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. 2. Meanwhile, halve the aubergines and remove the flesh with a teaspoon, leave the skins in tact.
  3. 3. Chop the aubergine flesh very roughly then add to the onions, raise the heat and sauté for 5 minutes stirring.
  4. 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. 5. Stuff the aubergine skins with the onion mixture, place in a shall ovenproof dish and sprinkle with the breadcrumbs.
  6. 6. Bake for 20-30 minutes. Traditionally served cold garnished with slices of lemon but can be served hot.

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