Imam Bayaldy

Ingredients

 * 4-5 eq. 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.