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.