Heat grill. When grill is hot, place eggplant, pepper and tomato on it and cook 4 to 5 minutes each side. Cool grilled vegetables until safe to handle and remove skins (grilling helps loosen skins).
Cut skinned vegetables into bite-size pieces and transfer to bowl. Add onion, olive oil, lemon juice, paprika and salt and pepper. Mix well and serve with kebabs.Makes 6 Source: