The meat is kneaded with finely chopped onions and parsley, pepper, egg, pre-soaked in water, bread and salt to taste. The blend is made of meatballs which are fried in a part of the fat. Eggplant cut into slices, add salt and leave to drain from the bitter juice, then fried. Separately in the remaining oil sauté onions to small pink coloring. In a large bowl rank ptladzhanite and put them on the meatballs and onions. Around it are arranged circles of tomatoes and parsley sprigs.