Ingredients:
3 medium eggplants,
1 tablespoon mayonnaise,
2 tablespoons mustard,
100 g hard cheese,
1 cup of vegetable oil,
salt,
ground black pepper.
For the minced meat:
1 onion,
1 sweet pepper,
1 hard tomato,
5-7 champignons,
1/3 zucchini,
2-3 cloves of garlic,
salt,
ground black pepper,
1 tablespoon chopped herbs.
Preparation:
Cut the processed eggplants into two halves, making a deep cut along the entire length of each, without cutting all the way through.
Soak in cold water for 1-2 hours, changing the water, to remove bitterness.
Squeeze the eggplants, dry them, and deep-fry until half-cooked.
Let the oil drain, grease the “pockets” (cuts) from the inside with a mixture of mayonnaise and mustard, and fill with minced meat.
Place the grated cheese on the stuffed eggplants and bake in the oven for 7-10 minutes until done.
Preparation of minced meat:
Cut the onion, pepper, zucchini, peeled tomatoes and mushrooms into cubes.
Fry in vegetable oil, add chopped garlic, herbs, salt, pepper, mix.
