Eggplant cut into slices and fry in vegetable oil on both sides. Ready eggplant spread on paper towels to glass the excess oil. Onion cut into half rings and marinate for 15-20 minutes. For marinade: in water, add sugar and vinegar, stir and put our onions.

Cilantro, finely chop it and add to it the finely chopped garlic and spices together with salt. Mix well. Bow wring out excess liquid and add to greens, stir. Salt if you can't buy, you can do it yourself. Recipes are on our website.

To the greens add the eggplant, sliced into strips. Stir and taste for salt and seasoning. Add as needed. Tomato cut into slices, the cheese in small cubes. The original used Imeretian cheese, but you can substitute soft cheese with a neutral taste, such as mozzarella or unsalted cheese, or feta.

On a plate lay the eggplant with greens, the top plate of tomato and eggplant again. Sprinkle cheese on top and serve.