Imam Bayaldy

Description
Stuffed aubergines

Ingredients

 * 4 – 5 equivaltent sized aubergines
 * 5 – 6 tomatoes
 * 5 onions
 * 2 carrots
 * 1 celery
 * 4 – 5 cloves garlic
 * half a lemon
 * 1 bay leaf
 * 3 spoonful breadcrumbs
 * parsley
 * peppers
 * half a cupful sunflower oil
 * salt

Directions

 * 1) Separate the stalks from the aubergines and carefully hollow them.
 * 2) Cook in oil and some water and stuff with a mixture prepared as follows: brown the finely chopped onions in same oil.
 * 3) Add the grated carrots and celery and when tender, also the grated tomatoes, finely chopped garlic and parsley, the bay leaf, pepper and salt.
 * 4) Stuff the aubergines, top with a slice of tomato and sprinkle with breadcrumbs.
 * 5) Bake in a moderate oven.
 * 6) Serve cold garnished with slices of lemon.