Eggplant holds an esteemed place in many Mediterranean cuisines. I think that the Turkish kitchen has exploited its versatility to the fullest. Turks use eggplant in hot and cold dishes, cubed, sliced, layered, puréed, stuffed, wrapped around meat, and wrapped in pastry. For me, the smell of eggplant cooking in olive oil on a summer evening is one of the most evocative memories of my homeland. The absence of eggplant from any summer meal would be unthinkable.
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