Peel the eggplant and cut it into small circles. Fry in vegetable oil. Place the eggplant on paper towels. In a salad bowl, cut cucumbers and bell peppers into small cubes. Chop the onion into half rings. Garlic pass through the press.
add the cooled eggplant, salt and adjika. Pour in the olein oil. Drain the excess liquid from the beans and add the beans to the salad. Finely chop the greens. Mix the salad.