Eggplants with roasted tomatoes and suluguni cheese

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For the sauce, mix: sour cream with mayonnaise, grated garlic, chopped dill, a pinch of salt and red chili powder to taste.
Cut the eggplants into 1 cm rounds and the tomatoes into 0.5 cm rounds.
Fry the slices of eggplant slightly salted on both sides until they lightly brown.
Grease a baking dish with oil, arrange the eggplant and tomatoes in a fan shape, and spread sauce over each slice.
Bake for 7 minutes at 170°C.
Take it out, sprinkle with grated cheese, return to the oven for another 5 minutes.
Take out and savor. Enjoy!