I taught all my friends how to make the most delicious eggplant!

I taught all my friends how to make the most delicious eggplant!

Ingredients
eggplants: 2 pc
salt: 2 g (0.1 oz)
water: 1 l (34 pt)
minced meat: 500 g (18 oz)
onion: 1 pc
parsley: 10 g (0.4 oz)
salt: 2 g (0.1 oz)
black pepper: 2 g (0.1 oz)
sweet paprika: 2 g (0.1 oz)
eggs: 2 pc
sour cream: 200 g (7.1 oz)
salt: 2 g (0.1 oz)
sweet paprika: 2 g (0.1 oz)
flour: 80 g (2.8 oz)
garlic: 2 pc
olive oil: 20 ml (0.7 fl oz)
Additionally
mayonnaise: 100 g (3.5 oz)
mustard: 10 g (0.4 oz)
balsamic sauce: 15 g (0.5 oz)
vegetable oil: 20 ml (0.7 fl oz)
salt: 2 g (0.1 oz)
black pepper: 2 g (0.1 oz)
salt: 2 g (0.1 oz)
black pepper: 2 g (0.1 oz)
sweet paprika: 2 g (0.1 oz)

I taught all my friends how to make the most delicious eggplants. Sprinkle the eggplants with water. Dry with paper towels. Cut the eggplants lengthwise. Make diagonal cuts in the eggplant halves. Place on a platter. Season with salt. Soak in a bowl of water for 10 minutes. Dry the eggplants with paper towels. Put minced meat in a bowl. Peel an onion and grate it. Add finely chopped parsley. Season with salt, black pepper, sweet paprika. Mix well. Fill the eggplants with the meat mixture. Crack two eggs into a pan. Add sour cream. Season with salt, sweet paprika. Mix with a fork. Add flour. Mix again. Dip the eggplants in the liquid batter. Fry in a pan with vegetable oil for 10 minutes until golden brown on both sides. Remove to a plate. In the blender cup, put mayonnaise, mustard, balsamic sauce, vegetable oil. Chop the garlic. Drizzle with olive oil. Season with salt, black pepper. Wrap in aluminum foil. Bake for 15 minutes. Add the garlic to the blender. Season with salt, black pepper, sweet paprika. Blend the sauce. I really like these stuffed eggplants with minced meat, especially since they are prepared so quickly. Irresistibly tasty.