Rinse and bake pepper at 200 degrees for 15 minutes. Then put still hot pepper in a bag, tie it and leave it for 5-10 minutes, this will make it easy to remove the skin. Peel seeds and skin.
Cut eggplant into plates and transfer to a baking sheet covered with parchment. Mix soy sauce and oil, grease the eggplant on top and bake at 180 degrees for 15 minutes. Chill.
Finely chop the parsley and dill, pass the garlic through a press. Mix well.
Spread the cling film on the table. Lay the eggplants on top of each other like a rug. Brush greens with garlic.
Spread the pepper on top. Top with salt and pepper.
Roll the roll using cling film. Wrap tightly with cling film and put in the refrigerator for 2 hours, and best of all at night.
Before serving roll cut.
Eggplant roll with baked pepper is very juicy, tender, aromatic and tasty. This roll is perfect for a festive table or just to please yourself and loved ones. Baked peppers are very fragrant and give the dish a twist. You can also use your favorite spices to taste.