Soslu Patlican means "saucy eggplant" in Turkish. Baked instead of fried, healthier than fried version. Made with extra virgin olive oil and Aleppo pepper flakes
Turkish cuisine traditionally combines foods from different food groups. Wheat is main food source, rice second most common cereal. Meat, especially mutton, was staple but now mixed with grains. Traditional oils replaced by margarine, vegetable oil and olive oil
Eggplants should be peeled in zebra pattern to prevent falling apart. Salt water soaking was traditionally used to remove eggplant bitterness. Lean ground beef is recommended for stuffing. Garlic should be used sparingly to avoid suppressing taste
Imam Bayildi is a classic Ottoman and "Politiki" cuisine stuffed eggplant dish. Named after the first Imam who fainted when trying it. Can be served as main or side dish
Parmigiana di Melanzane is known only in Italy as eggplant parm. Origin is controversial, possibly from Parma or Naples. Naples version sometimes uses ragù alla Napoletana instead of tomato sauce