Ajapsandal from eggplant with Far Eastern squids

Ingredients

• 2 medium eggplants
• 1 tomato
• 2 medium sweet peppers (350 g)
• 200 g squid fillet
• 14 ml sherry vinegar
• 3 sprigs of basil
• 4 sprigs of parsley and cilantro
• 2 garlic cloves
• 140 g walnuts
• 6 slices Borodino bread
• olive oil
• salt, freshly ground black pepper

Cooking

Step 1

Brush eggplant, tomato and pepper with olive oil and grill until tender.

Step 2

Peel the pepper and tomato from the skin and seeds, cut the flesh into cubes.

Step 3

Cut the eggplant crosswise into 2 parts, carefully separate the flesh from the skin and cut into cubes, save the skin.

Step 4

Mix vegetables, salt and add vinegar, herbs and garlic.

Step 5

Fry the squid in a hot pan for 1 minute. Cut into cubes and mix with vegetables. Fill the eggplant skin with the resulting mass.

Step 6

Put on plates, garnish with basil leaves, walnuts and fried Borodino bread.