Afyon Eggplant Pastry Description and Distinctive Features of the Product: Afyon Eggplant Pastry is made by combining fried and chopped eggplants with eggs, minced meat, parsley, and a variety of spices. The mixture is then cooked with green peppers and sliced tomatoes placed on top. It is traditionally served hot. Notably, no flour is used in the preparation of Afyon Eggplant Pastry. Afyon Eggplant Pastry is typically served at special occasions and gatherings. With a production method unique to the region and a history that dates back to ancient times, it is closely associated with its geographical origin and reputation. In the local dialect, eggplant is known as "badılcan", so the dish is also referred to as Badılcan Böreği (Eggplant Pastry). The eggplants are first peeled with striped cuts and then sliced into uniform pieces. The slices are fried in hot oil until they take on a slightly pink color. After the oil is drained, the eggplants are finely chopped using a knife. In a large mixing bowl, eggs are cracked open, and minced meat is added. Finely chopped parsley is also incorporated into the eggplant pastry mixture. After seasoning with salt, black pepper, and red pepper powder, all the ingredients are thoroughly mixed together. The prepared mixture is transferred into a baking dish and spread evenly to a thickness of about 3 to 4 cm. Sliced green peppers and sliced tomatoes are placed on top. The dish is then baked carefully at approximately 180°C. Afyon Eggplant Pastry, cut into portions of no less than 300 grams, is served hot.