Prepare the dressing: cut the eggplants into halves and boil in salted water for 7 to 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, mix.
Finely chop the eggs, chop the beets, chop the garlic.
Add beets, eggs, garlic, pepper and mix until smooth.