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

Directions

1. Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a frying pan, add the Onion and sauté 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.