Stuffed eggplant boats

Cut the eggplants lengthwise into halves.

Cut out the middle of the eggplant to make "boats", salt them to release the bitterness.

Finely chop the onion + mushrooms and fry in vegetable oil.

Add (finely diced) center of eggplant with carrots and fry.

All these are vegetables in minced meat, add eggs, salt, pepper. Mix.

Add the diced Adyghe cheese, mix gently so that the cheese does not soften.

Fill the boats with minced meat.

Put them on a baking sheet greased with vegetable oil.

So as not to burn, add 150 ml of water (broth).

Grease the top of the boat with mayonnaise and sprinkle with grated hard cheese.

We put in the oven for 40 minutes.

Enjoy your meal!