How to cook
Halve the eggplants, salt them and leave them to drain out their bitterness. Cut all the vegetables in small pieces. Heat the oil and put a finely grated carrot and the crushed green onions to get braised, then add the minced meat, pre-seasoned with salt, black pepper and savory to taste.
Add 1 tablespoon of sour cream and let it fry. This is one of the stuffings for the vegetables. Mix the sliced peppers, tomatoes (without seeds), 1 carrot and peas with the rest of the sour cream and strained yoghurt with chopped ham, grated cheese and cream cheese. Add the 2 tablespoons of breadcrumbs (more if it is runny). Season this second stuffing with spices to taste.
Clean the zucchini and eggplants from their seeds, and halve the eggplants while leaving the zucchini in cylinders. Fill the vegetables in a 50/50 ratio with the 2 fillings, alternating white and brown stuffing from the top.
Arrange them in a greased baking tray and put them in a strong pre-heated oven for 8-10 minutes. Serve decorated with dill.