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Bulgarian Aubergines in Tomato Sauce

    • The Aubergine is a traditional and popular vegetable in Bulgaria at this time of year. It is used in a variety of dishes, and although well known for the main ingredient in moussaka, this recipe is a refeshing alternative to try whilst this vegetable is still in season.
    • Here is a quick, simple Bulgarian recipe that can be served as either a starter or a side dish and is best served cold.
    • Ingredients (serves2- 4)
    • 2 medium aubergines
      Oil for frying
      Plain white flour
      1 x400g can of tomatoes
      2 -4 crushed garlic cloves
      Chopped parsley
    • Method

1. Cut the aubergines into thin slices and sprinkle with salt and leave for 10 minutes and remove excess water. Dip each slice in flour and fry for a few minutes on each side until golden and crispy. For a healthier option brush both sides with oil and grill for 5-10 minutes. Remove and arrange in a dish.


  • 2. Heat oil in a pan and fry half of the crushed garlic for a few minutes, then add the tomatoes and simmer until most of the water has evaporated.
    Add the remaining garlic and parsley and season with salt and pepper, and then remove from heat. Add the tomato sauce on top of the layer of aubergines, and cool in the fridge for a few hours.

  • 3. This dish is best when prepared earlier and allowed to go cold.
  • Enjoy.!!!