cut  the eggplants in lengthwise into four or five strips each.

Add salt and leave them for about 15 minutes then wash and pat them dry.

In a frying pan, fry both sides of eggplant slices lightly. Leave aside.

In a bowl, mix all of the kebab ingredients well,  then, take more than a walnut size piece and round it in your palms and fry them in the same frying pan .

Take two strips of eggplant and arrange one over the other in a cross shape.

Place the kebab  in the center and fold in ends of the eggplant over the top to close.

Top with one slice of tomato and pepper and put a toothpick through the middle to hold it closed.

Continue with the rest of eggplant and kebab. Arrange in a baking dish.

Then drizzle sauce over the eggplants.

Bake at 180c/375f for 30 minutes.

Serve it with yogurt sauce.