- mushrooms (other mushrooms) – 300 g;
- cheese – 200 gr;
- eggplants – 5 pcs;
- carrot – 2 pcs;
- minced meat – 500 g;
- tomatoes – 5 units;
- sweet pepper;
- vegetable oil – 100 grams;
- Béchamel sauce – 150 grams;
- Onions (leeks and onions) – 2 units each;
- garlic cloves – 6 units;
- salt, paprika, marjoram.
Method of preparation:
Washed and dried eggplants cut into 3 pieces across. To rid berries of bitterness (solanine M), sprinkle them with coarse salt, leave for half an hour under a crush, then pour out the dark liquid. Put the fruit on a baking tray, sprinkle with oil, put it in the oven for 15 minutes (180°C).
Take eggplants out of the oven, remove the flesh with a spoon, making peculiar cups.
Shred the onions: the onion in half rings, leeks – in rounds. Fry the vegetables in oil together with minced garlic, chopped mushrooms, strips of bell peppers, and carrots.
Put the mushroom dressing into the stuffing, add the eggplant flesh, salt, paprika, and spices. Pour ½ cup of water or wine, mix the mass, stew the products until tender.
Fill berry “cups” with meat stuffing, place on a baking tray, pour béchamel sauce, and sprinkle with grated cheese. Bake for 10 minutes (200°C).