Stuffed Zucchini and Eggplant in a Multicooker

Cut the zucchini and eggplant into 2-3 pieces and hollow out the centers, leaving the bottoms intact.

Finely chop the removed pulp and mix it with the minced meat, add salt and spices, and stir everything together.

Stuff the resulting 'barrels' with the meat mixture.

Place the eggplant in the multicooker bowl first, pour half of the sauce over them (whisk together sour cream, salt, flour, and 80 ml of boiling water), top with the zucchini, and pour the remaining sauce over everything.

Cook on the 'Stew' setting for 1.5 hours or on 'Multicook / Custom Recipe 110°C' for 1 hour.