Peel the eggplants in stripes and chop in small cubes. Take the fried eggplants into a strainer to filtre the excess oil.
Chop all vegetables in small cubes and fry them. Heat olive oil in a pan and add Tat Chopped Tomatoes.
Strain the beans and take them into a deep bowl. Add 1/3 of the vinegar and salt, wait for 10 minutes and strain the vinegar.
Strain the Tat Boiled Chickpeas and peel them. Mesh by hand or using a kitchen appliance to make puree.
Heat virgin olive oil in a shallow pan and add finely chopped onions and roast them.
Cook green peppers with some oil for 2-3 minutes. Prepare a sauce with 2 tablespoons of Tat Paste, water and olive oil.
Pour the strained Tat Garniture on a platter. Chop Tat Pickles in cubes.
Chop the cucumber and the tomatoes in small cubes. Coarsely chop the iceberg lettuce and the rocket and place them on a platter.