Stuffed eggplant with meat and mushrooms

It's so awesome, you should try

Ingredients

• chopped meat
• 400 g
• champignons
• 400 g
• sour cream
• 300 g
• hard cheese
• 150 g
• greens
• 100 g
• eggplant
• 2 pcs.
• onion
• 1 head
• garlic
• 3-4 cloves
• ground black pepper
• olive oil
• salt

Directions

1. Cut the fruits lengthwise into two halves. Use a knife to make cuts in the pulp crosswise, sprinkle with salt, leave for 20-30 minutes, during this time the bitterness will go away. Rinse, squeeze out. Cut onions into small cubes, fry in olive oil until golden brown. Scroll the meat through a meat grinder, add to the onion fry, heat for 20 minutes, salt and pepper to taste.
2. Cut the mushrooms into small cubes, fry in olive oil, season with salt and pepper. Remove the pulp from the eggplant with a spoon, chop, fry in olive oil for five to seven minutes. In "boats" lay out in layers: minced meat with onions, eggplant pulp, mushrooms.
3. Sprinkle the filling with grated garlic. Bake at 200 degrees for 10 minutes. Pour sour cream over the dish, sprinkle with grated cheese and finely chopped herbs, bake the stuffed eggplants for another 10 minutes at a temperature of 200 degrees.