Carve out the insides of the cut into halves eggplants, sprinkle them with salt and drain out the bitter juice for 20 minutes. Then, wash and dry them. Cut the zucchini in two.
Cut the end off of each zucchini, so they are able to stand upright, then carve out the insides. Fry the insides of the zucchini and eggplants in preheated oil.
Add spices, and then the diced carrots and peas to the insides. Remove from the heat and cool. Whisk the eggs in a bowl, add cottage cheese and spices. Mix this with the vegetables and fill the eggplants and zucchini with the resulting stuffing.
Arrange in a greased oven dish and bake until tanned.