Mix the wine vinegar with the oil and honey. Add a pinch of pepper and salt and mix well. Cut the cleaned aubergine into slices. Season the slices with salt and let them drain (about 15 minutes).
In a frying pan in hot oil, fry the dried aubergine slices on both sides until golden brown. In a bowl, mix the roasted aubergines with the diced cucumber and peppers and the tomatoes. Finally, add the chopped green parsley and thinly sliced onion.
Pour the dressing over the salad and sprinkle each portion with crumbled Balkan cheese.