Stuffed eggplant

Cut the eggplants lengthwise into 2 halves

Make deep cuts in the pulp with a knife crosswise (without touching the skin)

Sprinkle with salt and leave for 20-30 minutes

Then rinse, squeeze out a little so that the excess salt goes away, and with it the bitterness

Cut the onion into small cubes and fry in olive oil until golden brown

Add minced meat and fry for about 20 minutes

Add salt and pepper to taste

Cut the mushrooms into small cubes and fry in olive oil for about 5-7 minutes

Remove the pulp from the eggplant with a spoon

Leave the "boats", and finely chop the pulp and fry in olive oil for 5-7 minutes

Layer in "boats": minced meat, eggplant, mushrooms

Sprinkle with grated garlic on top

Bake at 200 C for about 10 minutes

Pour sour cream over eggplants, sprinkle with grated cheese and finely chopped herbs

Bake at 200 C for another 10 minutes

Bon Appetit!