Poke the eggplants with a fork and burn them one by one over direct fire, until all the skin has burned. Repeat the process with the bell peppers. Once ready, put them in an airtight container and cover to preserve the heat. Leave there for 20 minutes, so they finish cooking.
Remove the skin of the vegetables and chop the pulp of the eggplants and bell peppers.
Put the eggplants, bell peppers, minced garlic cloves, walnuts, rough bindweed fruit in a bowl and add olive oil, lemon, salt to taste and coriander. Stir and serve.
