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bulgaria |
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Iman Bayaldy (Bulgarian Stuffed Aubergines) |
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¼ cup oil 2 onions, chopped 4 medium egg plants 2 carrots, grated 1 stick celery, chopped 4 garlic cloves, crushed 4 tomatoes, finely chopped 1 bay leaf, crumbled 1 tablespoon freshly chopped parsley salt and pepper 2 heaping tablespoons fresh bread crumbs Preheat oven to 350F Heat the oil in a frying pan, add the onion, and sauté gently for five minutes. Meanwhile, halve the eggplants and remove the flesh with a teaspoon, leave the skins intact. Chop the eggplant flesh very roughly, then add to the onions. Raise the heat and sauté for five minutes, stirring. Add the carrots, celery, tomatoes, garlic, parsley, bay leaf, pepper and salt and cook for five more minutes, stirring occasionally. Stuff the eggplant skins with the onion mixture, place in a shallow ovenproof dish and sprinkle with the bread crumbs. Bake for 45 minutes to an hour. Traditionally served cold, garnished with slices of lemon, but can be served hot. Source: http://www.recipes4us.co.uk |