- eggplant - 3 pieces
- zucchini - 3 pieces
- tomatoes - 4 pieces
- onions - 1 piece
- champignons - 150 Grams
- cheese - 150 grams
- egg - 1 piece
- salt - 1 To taste
- black pepper - 1 To taste
Cut eggplants along, remove the core and cut very finely. Make the boats from the eggplant. Similarly, do with zucchini (cut the flesh and make boats). Mushrooms cut into small cubes. Preparation of the filling: Finely chop the onion and fry in a pan. Mushrooms, chopped pulp of courgettes and eggplant add to onions. Stew for a while. Mix sour cream and egg. Grate the cheese on a fine grater. Cut the tomatoes into small pieces. Rinse the eggplant boats. Lay out the boat on a baking sheet pre-oiled with vegetable oil. Put the stuffing in each boat, cover the top with a layer of tomatoes. Pour a mixture of eggs and sour cream, crumble grated cheese. Bake for 25 minutes. Serve immediately, on lettuce leaves.
Servings: 5