Eggplant Stuffed with Vegetables

Ingredients

Eggplant - 170
onion - 30 or scallion - 23
carrots - 37
parsley root - 16
vegetable oil - 15
fresh tomatoes - 32
garlic - 1.5
salt - to taste

Directions

Cut eggplants lengthwise into two parts and remove seeds.
Salt and place for 15 min under a press to remove bitterness.
Prepare minced vegetables in the same way as for zucchini stuffed with vegetables, with the replacement of tomato puree with fresh tomatoes.
Wash and fill eggplants with minced vegetables.
Place eggplants in a thick-bottomed dish in one row.
Pour with a small amount of water(broth) and bake in an oven until tender.
Serve baked eggplants with pour over sour cream sauce or sour cream with tomato.

The best part is that stuffed eggplants are so easy to make. Make the filling, stuff the eggplants, bake, and serve. So simple! Serve them as a healthy side dish or as a main entree.

Random tip: Pieces of meat for azu, goulash and beef stroganoff will be juicier if they are salted not before, but during frying.