Afyon Eggplant Pastry Description and Distinctive Features of the Product: Afyon Eggplant Pastry is produced by mixing fried and chopped eggplants with eggs, minced meat, parsley, and spices. It is then cooked with green peppers and sliced tomatoes on top. It is served hot.No flour is used in the production of Afyon Eggplant Pastry. Afyon Eggplant Pastry is served on special occasions and gatherings. With a production method specific to the region and a history dating back to ancient times, it is closely tied to the geographical boundary for its reputation. In the local dialect, eggplant is referred to as "badılcan," so it is also known as Badılcan Böreği (Eggplant Pastry). Eggplants are peeled with stripes and sliced into equal sizes. The sliced eggplants are fried in hot oil until they turn slightly pink. After draining the oil, they are finely chopped with a knife. In a deep mixing bowl, eggs are cracked, and minced meat is added. Parsley, finely chopped, is added to the eggplant pastry mixture. After adding salt, black pepper, and red pepper powder, all the ingredients are mixed. The prepared mixture is placed in a baking dish and spread evenly with a thickness of 3 to 4 cm. Sliced green peppers and sliced tomatoes are added on top. It is then baked in a controlled manner at approximately 180°C. Afyon Eggplant Pastry, sliced into portions not less than 300 grams, is served hot.