I always thought I hated eggplants with passion. Now I know that they just weren't cooked right. These ones turned out delicious and I am definitely making them again, with couple corrections.
1. Meat should be fried with as little butter as possible;
2. All pulp should be removed from eggplants leaving only enough that they hold form, and added to the stuffing;
3. Stuffing needs to be half meat and half vegetables, more meat ruins the taste.
4. Sour cream is a very good idea, without it it dries out too much.