Baking eggplants, cleaning the husks and stalks, cut into rings, breaded in flour and fry in heated sunflower oil. Then combine the yogurt with salt, vinegar, cloves pressed garlic and grated fresh ginger. Pour the milk into a suitable container and stack it fried eggplant. Cook roux with sunflower oil and crumbled feta cheese and before it takes from fire add paprika. With this mixture water eggplants and sprinkle with chopped parsley or dill.