Slice eggplants along, season with salt, macerate for 20-30 minutes, wash and dry. Fry in vegetable oil.
Chop greens, mix with chopped onion and minced garlic.
Put the mix on eggplants and roll them.
Garnish with greens when serving.
Ingredients: 2 1/5 lb (1 kg) eggplants
7-8 cloves garlic
1/3 lb (150 gm) spring onion
1 cup vegetable oil
basil, coriander, parsley and dill greens
salt
| 
