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 and cool. Separate the flesh from the walls of the eggplant, add the melted cheese, mix.
Finely chop the eggs, chop the beets, chop the garlic.
Add the beets, eggs, garlic, pepper and mix until smooth.