Wash, cut the eggplants in half and carve out the insides, leaving a border of about 1/2″ (1.5 cm). Cut the onions finely, cut up the eggplant insides, crush the garlic with a knife on the cutting board, then cut it finely as well, along with the pepper.
Preheat oil and fry the types of vegetables separately, add the minced meat, diluted with a little cold water to break up the meat. Let it fry a bit and add the washed and cleaned rice, tomato paste, spices and pour in some warm water for the rice to swell slightly.
Once the water boils off and the stuffing is ready, fill the hollowed eggplants, which are placed in a tray, pour about 1 cup of water and a little oil (optional) in the tray and bake in a preheated oven at 356°F (180 °C) for about 30 minutes - until tender.
Before removing, cover with grated cheese and put back in the oven to get lightly toasted for about 5 min - or as needed to make the cheese golden.
If you do not want a crust, just wait for the cheese to melt and remove them from the oven.