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