Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| 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 |
| Sunflower Oil | not in our table | 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
- 4-5 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
Separate the stalks from the aubergines and carefully hollow them.
Cook in oil and some water and stuff with a mixture prepared as follows: brown the finely chopped onions in same oil.
Add the grated carrots and celery and when tender, also the grated tomatoes, finely chopped garlic and parsley, the bay leaf, pepper and salt.
Stuff the aubergines, top with a slice of tomato and sprinkle with breadcrumbs.
Bake in a moderate oven.
Serve cold garnished with slices of lemon.
Category:Bulgarian Recipes
Category:Bulgarian Vegetarian