Halve eggplants lengthwise, remove some pulp, salt and set aside for 30 minutes.

Dice the rest of pulp and saute with chopped onion and minced meat. Add tomato paste, chopped garlic, boiled rice, herbs, and cook through for 10 minutes. Salt, pepper, add sour cream and fill eggplant halves with the stuffing. Sprinkle with grated cheese.

Bake for 20 minutes. Serving, sprinkle with chopped greens.