Cut the eggplant into 1 cm thick slices.
If the eggplant is thin, then in circles.
Add salt and leave for 15-20 minutes.
Drain the eggplant with the resulting liquid and fry.
Cut the tomatoes into large pieces.
Grate the cheese on a coarse grater.
Cut the olives into halves, chop the greens.
For the dressing, mix sour cream, mustard, squeezed garlic.
Add salt and pepper to your taste.
