Prepare the dressing: eggplant, cut into halves and boil in salt water for 7-10 minutes, from the moment of boiling. Allow excess liquid to drain, cool. Separate the pulp from the walls of the eggplant, add the melted cheese to it, mix.
Finely chop the eggs, chop the beets, and chop the garlic.
In the dressing, add the beets, eggs, garlic, pepper and mix until smooth.