Slice the aubergines in half lengthwise and remove the flesh carefully without cutting the skin. Sprinkle with salt and pepper, fry them in the sunflower oil and let them drain on paper towels. Finely chop the onions and the aubergine flesh, grate the garlic and sauté them in 2-3 tbs. olive oil. Add the mushrooms, add salt to the mixture and cook over high heat for 3-4 minutes.

Add the tomato, the parsley and the cheeses to the sautéed mushrooms and stir. Sprinkle the aubergines with the paprika and cumin and stuff them with the mixture. Bake the aubergines at 200ο C for about 15' and serve them hot or at room temperature.