Mushroom julienne in eggplant

Rinse the eggplants well.

Cut lengthwise, along with the stalk.

Grease a baking dish with olive oil, salt the eggplants and grease them on all sides with olive oil, bake in the oven for 15 minutes at 200 ° C.

Finely chop the champignons and lightly fry in a pan, then add the onion, cut into thin half rings and fry until the onion is transparent, season with salt, pepper, add a little red sweet paprika.

When the eggplants are ready, take out and remove the pulp with a teaspoon, chop the pulp and add to the mushrooms, fry for a couple of minutes, turn off the heat under the pan, add sour cream and mix everything well.

Stuff eggplant boats with this filling.

Sprinkle with grated cheese on top and send under the grill for 7 minutes.

If there is no grill, then you need to put it in the oven at the very top at a temperature of around 200 ° C and wait for the cheese to brown.

Enjoy your meal!