Grate the eggplants on the surface of the skin with a thickness of 4 cm, remove the stems, brush with oil and put in the preheated oven at 200 °C for 40 minutes.
Cut the carrot, onion and garlic into small cubes, sauté in a hot pan with oil for 5 minutes over medium-high heat, add the minced beef, tomato paste, season with salt, black pepper and oregano.
Simmer under the lid for 20 minutes or until it seems ready.
We take out the eggplant, make a cut and create a pocket.
Lightly grate the eggplant core with a spoon and mix with sour cream.
Fill the pockets with stuffing prepared earlier.
Place the remaining minced meat in a dish and cover with water.
Put the eggplants on a plate, put some slices of tomato on top and sprinkle with cheese.
Place in a preheated oven at 200 °C for 20 minutes.
Serve the eggplants warm with your favorite sauce.
Pleasant appetite!
