Ingredients (For 2 People)
1 kg eggplant
½ kilo tomatoes
5 red or green peppers
½ cups plain oil Salt

Preparation
Peel the eggplants in strips and cut them into one and a half centimeter thick rings, cut the tomatoes in half widthwise. Salt the eggplants and tomatoes, brush oil on both sides, and arrange them on a sheet pan over the fire, turning them over low heat until both sides are cooked. Peppers are also roasted and their skins are peeled. When placed on a serving plate, the remaining oil is cauterized over fire and poured over it and eaten as a wrap.

Source: Tandoori Flavor / Lütfiye AKALIN