Wash and wipe the eggplant. Cut into slices about 3 cm thick. Spoon the pulp with a spoon, leaving a little on the walls and the bottom so that the filling does not fall out. Sprinkle with salt and leave for 10 minutes, then rinse.
Put the eggplants on a baking sheet covered with parchment and a little greased with vegetable oil, also sprinkle a little more oil on top. Bake in the oven for 10 minutes at 180 degrees.
Cut onion and eggplant pulp into cubes and fry for about 5 minutes in vegetable oil, salt and pepper to taste.
Add pre-thawed mussels, warm for several minutes.
Remove the pan from the heat, add the ketchup with mayonnaise and mix well.
Fill the eggplants with the cooked filling and sprinkle with grated cheese on top. Bake in a preheated oven at 180 degrees 15 minutes.
It can be served cold or warm.
Eggplant appetizer with mussels is very tasty, delicate and unusual. Mussels go well with eggplants and create just a great dish that goes with any holiday table. Cooking is not too difficult, at the request of mussels you can replace with other seafood, choose cheese to taste, add your favorite spices. Eggplant must be salt and leave for a while, this manipulation will remove bitterness, if any, and make the vegetable more tender so that the dish does not turn out salty, rinse the eggplants under baking under running water.