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 ==
# 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.
# Meanwhile, halve the aubergines and remove the flesh with a teaspoon, leave the skins in tact.
# Chop the aubergine flesh very roughly then add to the onions, raise the heat and sauté for 5 minutes stirring.
# Add the carrots, celery, tomatoes, garlic, parsley, bay leaf, pepper and salt and cook for a further 5 minutes, stirring from time to time.
# Stuff the aubergine skins with the Onion mixture, place in a shall ovenproof dish and sprinkle with the breadcrumbs.
# Bake for 20–30 minutes. Traditionally served cold garnished with slices of lemon but can be served hot.
Category:Bulgarian Meat Dishes
Category:Bulgarian Recipes
Category:Eggplant Recipes
Category:Recipes that need photos