Eggplants cut into cubes. In a saucepan fry the onion, finely chopped, and cloves garlic, sliced. Insert the eggplant, fry gently, make him a little water, put spices and stew over low heat until soft really. Flour dissolved in cream or water up to the dish and simmer. During this time, stirring, so as not to engage the bottom of the pan. Serve sprinkled with cheese or other feta cheese, or if it is not used cream, dripped with plenty of olive oil and lemon juice. * The meal can be served chilled as a salad-paste.