Bake whole eggplants and sweet pepper in an oven. Peel and dice eggplants. Cut sweet pepper in halves, remove stem and seeds, peel and cut into strips. Cool the vegetables.

Peel onion. Cut onion greens into rings, chop onion bulb. Chop dill greens.

To make sauce, mince garlic with salt, coriander and black pepper. Add vegetable oil and vinegar gradually.

Combine the prepared vegetables, dress with the sauce. Let the salad macerate for 20 minutes.

Serve cool, garnish with greens.