Roast the eggplants and peppers on the stove or in a grill pan, so that the meatballs don't turn out too watery.
Leave to cool and then peel them. Place on paper towels briefly. Put the finely chopped onions, garlic and dill in a bowl.
Add the very finely chopped eggplants and pepper. Add the egg, salt to taste and stir.
Add breadcrumbs until you get a thick mixture. Leave it in the fridge for 10 min.
Heat a little oil in a pan and pour spoonfuls of the mixture in it. Flatten just a little and fry on low heat.
Once fried well on one side, flip them over to the other with a spatula. I served them with garlic sauce.
You can bake them in the oven too!