Stuffed eggplant and pepper Recipe

Clean the garlic cloves. Pick out the walnut blades, remove the remnants of the partitions. Wash the coriander and basil cones, dry. Grind the whole herbs with walnuts and garlic in a meat grinder. Peel the onion from the skin. Cut it into as small cubes as possible and mix with the walnut mass. Mix the ingredients of the filling diligently. Mix salt to taste. Arrange the peppers on a baking sheet lined with baking paper. Bake at 200 °C until black "burnt" spots appear on the skin, after which immediately transfer to a dense cellophane bag. Wrap it in a bowl of very cold water for twenty minutes. Wash the eggplants, cut them into longitudinal plates. Fry separately in oil on each side. Let cool, transfer to paper towels. Remove the peppers. Clean from skin and seeds. Cut the pulp lengthwise into wide longitudinal strips. Spread them and the eggplant with a walnut filling on the fried slices and roll them into rolls. Let cool before serving.