Wash eggplant, tomato and lantern pepper, put them on the barbecue oven and cook them with open fire. When they are ripe, cover the big bowl and suffocate them to peel them. When they are cold, take them out and peel off the black skin. Eggplant and colored pepper are torn into strips by hand.

Wash and chop coriander, onion, sweet pepper and garlic (leave some coriander and onion for final decoration).

Mash garlic, pepper, coriander, shallot and salt in a stone mortar, then mash peeled and burnt tomatoes, drop half a lemon juice and stir well. Finally, put the torn colored pepper in and pound it a few times to make the taste fully mixed. If you like, you can also add some lemon dander to increase the lemon flavor.

Put the eggplant into strips on a plate, pour the mixture mixed in front on the tomato strips, mix well, and sprinkle with chopped parsley and shallots (I wanted to mash everything, but I didn't like the rotten taste, so I mixed it). Students who don't like spicy food don't need to put morning pepper, which is also delicious.