Eggplant cut into slices and fry both sides until cooked in vegetable oil. Ready eggplant spread on paper towels to avoid unnecessary oil. By the way, the pre-soak eggplant in salt water is not necessary.

Greens finely cut, green onion cut into small rings. Add sour cream/mayonnaise, a little salt and seasoning (if not, replace with spicy red pepper flakes, and preferably a cereal). Garlic finely chopped (don't skip through the press). Nuts grind in a blender or mince. Carefully stir the sauce. Eggplant on a platter and top with the grease of the resulting sauce.