1 large eggplant
1 large onion
5.2 oz (150 g) sour cream
2 garlic cloves
Greens, salt, and pepper on your taste
Peel onions, and chop thinly.
Wash an eggplant, and cut into small cubes.
Place the eggplant pieces into a salted water for 30 minutes.
Pre-heat a skillet with a vegetable oil, put the onions into the skillet, and stir-fry until color turns gold.
Dry out the eggplant pieces, put them into skillet, and stir-fry together with onions for about 5 minutes.
Pour a sour cream into skillet, add a pressed garlic, a salt, a pepper, and greens, and stir well.
Simmer all together for 5-7 minutes on a medium heating, then serve.
Note: You may serve it cold also.