Eggplants stuffed with cheese

Wash the eggplants, cut off the stem, slice them lengthwise, and remove the seeds with a teaspoon.

Dip the prepared eggplants in boiling salted water for 5 minutes and then drain in a sieve or colander.

Chop the hard-boiled egg finely, add grated cheese, melted butter and mix.

Stuff the prepared eggplants with filling, place them on a greased baking sheet, drizzle with oil, and bake.

Serve the matzun and crushed garlic separately.