Stuffed eggplants

Preparation:

1. Cut eggplants into halves and boil for about 5 minutes in salted water. Remove and cool down.
2. Scoop out the pulp with spoon as if you got a «vessels».
3. Chop onion into cubes and fry a little, add chopped mushrooms and fry all until water vaporize, add boiled and chopped chicken fillet, fry a little.
4. Pour all mixture with milk that it cover mixture a little. Sprinkle with salt and pepper. Cook until milk vaporize. Add ground eggplants pulp. Cool down a little, add egg and stir well.
5. Fill «vessels» with mixture and put them into baking sheet with oil and put into preheated to 180 degree C oven.
6. At same time, peel tomatoes, chop into cubes. Preheat frying pan, pour a little olive oil in, fry tomatoes until softness, add ground garlic..
7. Remove eggplants from oven, put tomato into each and put into oven for about 10 minutes.

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