Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 Recipes
Category:Bulgarian Meat Dishes