Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Vegetables include eggplant, okra, potatoes, and tomatoes. This kebab is prepared with vegetables like eggplant, tomato and green pepper. A large variety of eggplant salads and dips are made with roasted eggplants. The remainder of the rice is used to fill eggplant, zucchini and stuffing peppers. Some restaurants may offer additional toppings like grilled peppers, eggplant or french fries. It is widely used in carrots, pumpkins, potatoes, green beans, beans, kale, eggplant, and truffles. Other crops are mango, banana, eggplant, and garlic. Grafting is often done for non-woody and vegetable plants (tomato, cucumber, eggplant and watermelon). Some consist of wheat, barley, rice, tamarind, eggplant, and cucumber. The Romanian version is made usually with potatoes or eggplant or cabbage. Fried eggplant and pepper is a common summer dish in Turkey. Red shiso is used to color , a type of pickled eggplant served in Kyoto. It is also used to make pickled Japanese eggplant, called "karashi-nasu". "Oyaki" are pancakes often stuffed with anko, eggplant, or nozawana.