– Cut the eggplants lengthwise in two parts, remove some of the pulp, fry the eggplant halves in deep-fat.

- Rinse, peel, boil, cool and slice the mushrooms.

– Chop the onion fine, sauté, combine with the mushrooms, eggplants pulp, chopped greens and raw egg, season with the salt.

– Fill the eggplant halves with the stuffing, put them into a buttered baking tray and bake in oven.

– Garnish with the greens and serve with the sour cream.