Stuffed eggplant boats in the oven

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Baked eggplant boats are a great dish for lunch or dinner. You can cook them with a wide variety of fillings that you only love.

Today I want to offer you a rather simple, vegetable version of eggplant filling - the pulp of the blue ones themselves, tomatoes, peppers, a little onion and mushrooms. All vegetables together will give just an incomparable result, the boats will turn out to be juicy and tender.

The dish can be served to the table in addition to fresh vegetables, herbs, homemade pickles, etc.

Ingredients:

Eggplant - 1 pc.

Tomatoes - 1 pc.

Bulb onions - 1 pc.

Sweet pepper - 0.5 pcs.

Champignons - 5 pcs.

Garlic - 1 clove

Hard cheese - 60 g

Mayonnaise - 1 tablespoon

Vegetable oil - 2 tbsp.

Salt, pepper - to taste

Process description:

1. Prepare all the required ingredients according to the list. For one serving, you will need to take a medium-sized eggplant.

2. Wash the blue one and dry it a little, cut the tails and cut the vegetable lengthwise into two halves. Use a sharp spoon or knife to scrape out the inside (pulp). The result is two boats, which we will subsequently stuff.

3. We do not throw away the eggplant pulp, it must be finely and finely cut into cubes.

4. Wash and dry the champignons, add a few more other mushrooms, if available, if available. Chop finely enough.

5. Prepare a frying pan, pour in some vegetable oil, transfer the sliced ​​eggplants and mushrooms into it. Peel and chop the onion in parallel, add there. A clove of garlic, but you can do more, peel, rinse and press into the pan.

6. For juiciness and aroma, add bell peppers and tomatoes - before that, rinse the vegetables and chop finely. Fry all prepared vegetables over medium heat, stirring constantly, for about 4-5 minutes.

7. Spice up the future filling with salt and ground black pepper, you can add spices at your discretion.

8. Now transfer the finished filling into the eggplant boats, grease with mayonnaise.

9. Fill with cheese chips on top and transfer the blanks to a heat-resistant mold. Bake the stuffed eggplant boats at 180 degrees for 20-25 minutes.

10. Serve the finished dish hot.

Enjoy your meal!

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