Sour cream 3- tbsp
Paprika- 2 pinches
Sunflower oil- 2 tbsp
Black pepper (ground) to taste
Salt to taste
Wash the eggplant. Cut them lengthwise, along with the stem. Season with salt and brush with butter.
Grease a baking dish with vegetable oil. Put the eggplant and bake them 15 minutes at 180C degrees.
At this time, finely chop the mushrooms, fry them in a pan for a little while. Add the chopped onion. Roast it until transparent. Salt and pepper. Sprinkle with sweet paprika.
Remove the eggplant and with the help of a teaspoon, remove the flesh from them. Grind it and add to the onions to the pan and mushrooms. Fry a few minutes.
Add the sour cream mixture. Mix stuffing and put it in eggplant boats.
Grate cheese and sprinkle it over the dish. Send the form in the oven for another 7 minutes.