Wash eggplants and without them white trim caps on their length. Carve them carefully with a small spoon. Salt them inside and hollowed interior. Allow to stand 15 minutes, then rinse with cold water and pat dry with kitchen towel. Brush with a little sunflower oil inside and outside the hollowed eggplant and roast them in the oven for 20 minutes until tender. Cut onions polumestsi and together with the interior of eggplants stew in the remaining sunflower oil. Season with thyme, salt and pepper. Crushed in large pieces nuts and cut the feta cheese into cubes. Mix them with steamed onions. Fill with the mixture eggplants. Before serving, bake for a few minutes in a hot oven.