Bulgarian Stuffed Aubergines (Imam Bayaldy)
Author: Cathy @ Planet Veggie
Recipe type: Vegetarian
Cuisine: Bulgarian
Serves: 2
- 2 tbsp olive oil
- 1 small onion, chopped
- 1 large aubergine
- 2 garlic cloves, crushed
- 2 tomatoes, chopped
- 1 carrot, chopped
- 1 bay leaf
- 1 tbsp parsley
- salt and pepper
- 2 tbsp fresh breadcrumbs
- Preheat the oven to 180C/gas mark 4.
- Heat the oil in a frying pan, add the onion and fry gently for about 5 minutes, until soft.
- Meanwhile, cut the aubergine in half lengthwise and scoop out the flesh, leaving the skins intact.
- Chop the aubergine flesh and add to the onions and cook for a further 5 minutes.
- Add the tomatoes, carrot, garlic, parsley, bay leaf, salt and pepper and cook for a further 5 minutes.
- Stuff the aubergine skins with the onion mixture, place in an ovenproof dish and sprinkle with the breadcrumbs.
- Cook for 20-30 minutes.
Recipe by Planet Veggie at https://www.planetveggie.co.uk/expedia-world-on-a-plate-vegetarian-bulgarian-recipes/
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