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Baked eggplants with cheese and egg

Ingredients

Eggplant - 630 g
Tomato - 270 g
Bell pepper - 300 g
Olive oil - 30 g
Chicken egg - 180 g
Garlic - 25 g
Sour cream - 150 g
Mayonnaise - 100 g
Mozzarella - 100 g

Any appetizer with eggplants instantly attracts attention. We tried to make sure that this one is no exception. Tender eggplant boats filled with fresh vegetables and covered with cheese and sour cream sauce will turn into a delicious hot appetizer.

Step 1

For the sauce, combine mayonnaise, sour cream, cheese, garlic and eggs. Add salt, pepper and mix.

Step 2

Brush the eggplants with olive oil and bake in the oven for 7 minutes.

Step 3

Place tomatoes and peppers in the cavities and bake for another 5 minutes. Then add the sauce and put in the oven for another 20 minutes.