Eggplant | Patlıcan

Originally from India, eggplant spread across the Middle East and Africa. Eggplant was brought by the Spanish to Europe in the 16th century. Today, after tomatoes, peppers and cucumbers, eggplant is the fourth most cultivated vegetable in the world. There are many varieties of eggplant available in Turkey including white, orange and purple. Turkey is the sixth largest producer of eggplant worldwide.

 
 


Preparation


In Turkey, eggplant is baked, dried, fried, grilled, roasted, stuffed, preserved, pureed and even pickled. Traditional dishes include imambayildi (fried eggplant stuffed with tomato and onion, with olive oil) or karniyarik (fried eggplant stuffed with minced meat).

 
 


Quick Guide


In Turkish, eggplant is called patlıcan.
Eggplant is grown in cities throughout Turkey including Adana, Antalya, Aydin, Bursa, Hatay, Mersin, Samsun and Şanlıurfa. The Mediterranean and Southeastern Anatolian regions are the primary areas for cultivation.
Although eggplant is available all year, the peak season begins in July and lasts until October.

 
 


Inspiration


‘When God made the color purple, God was just showing off.’
– Mae Jemison

 
 



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