Here are the basic ingredients that we need. Eggplant, I chose a "pot-bellied", are easier to work with.

So, the first thing my eggplants, cut them across (in the form of a barrel), the number of parts is not limited (it depends on the size of the eggplant). I cut off the minimum, I got 3 barrel (I cut off the tops, which later will be useful for the filling). The skin I have is not completely removed, will pass on them with a knife (or vegetable peeler) to make such cute whales. Neatly, leaving a small bottom, scraped the flesh (first make incisions with a knife, then a small spoon take out). Next, I placed them in salted boiling water cool. This is necessary in order to reduce the time of baking of the eggplant when they are already stuffed with stuffing, and so they are a bit saturated with salt and not come out nedodelannye.

Start filling. Cut into cubes the flesh and pending top of the eggplant. The Cup multivarki grease with vegetable oil. There we spread our sliced eggplant.

Finely chop the onion. Tomato cut into squares. Sent to our eggplant.

Salt, pepper (to taste). These vegetables will be stuffed eggplant, and so they in cooking has retained the most attractive appearance sprinkled them with lemon juice.

Put the bowl into the slow cooker and put the mode "Pastries" 30 minutes.

For our baked vegetables, squeeze the garlic through the press and we shall cut small cubes of cheese.

After 30 minutes the timer expires, add the vegetables, garlic and cheese. Stir the filling, taste it and if all suits are filled with a mixture pillars that lay in salted water. The filling in the eggplant no regrets, I fill them right full. Then my bowl multivarki wipe off and then grease with vegetable oil and lay out my stuffed eggplant.

Put the mode "Pastries" 30 minutes.