The queen of vegetables.. due to its flavour and versatility it is the vegetable prized above all others in Turkish cuisine. What other vegetable when raw is bitter and inedible but when cooked, roasted or fried turns into a magical rich flavourful delight. Particularly in the summer months its privileged status is unrivalled, both in regional cooking and in the haute cuisine of the cities all around Turkey. Aubergines are used in nearly two hundred different recipes; stews,dolmas sun dried or fresh, roasted in mezes and salads, pickles and even in jam!
This dish is one of the most favourite eggplant dish in Turkish Cuisine.. —Gamze Mutfakta (Piper Nigrum)