Amasya Eggplant Pehli Product Description and Distinctive Features: Amasya Eggplant Pehli is a dish made by baking freshly fried eggplants with boiled lamb meat, tomatoes, and green peppers.Amasya Eggplant Pehli is one of the significant dishes in Amasya's culinary culture. The preparation of Amasya Eggplant Pehli involves a production method specific to the mentioned geographical boundary. Amasya Eggplant Pehli is listed among the dishes specific to Amasya on the Turkish Cultural Portal. The production of Amasya Eggplant Pehli varies in terms of the components used and the production method, requiring skillful expertise. Amasya Eggplant Pehli is typically served on special occasions and gatherings. It has a distinct recognition and connection with the geographical boundary where it is produced. Preparation of Amasya Eggplant Pehli: Lamb ribs are cut into three each, and/or one piece of lamb shoulder/loin meat (boneless) is divided into three parts and further cut into desired sizes. Eggplants are peeled in strips. After each eggplant is divided into three parts, the cylindrical eggplants are cut into rectangular shapes lengthwise. These cut eggplants are placed in a mixture of salt, milk, and water (approximately 10 g salt and a 1:1 ratio of milk to water). After soaking in this mixture for about 1 hour, the eggplants are removed, washed with clean water, drained, and dried. The eggplants are fried in sunflower oil in a large frying pan on the stove until they turn pinkish. In a pot, the lamb meat pieces are cooked until they absorb their juice. Boiling water is added to cover the meat, and the pot is covered to allow it to simmer/boil. The previously fried eggplants are arranged on a tray. The cooked lamb meat is placed on top, and about 1 cup of meat broth is poured onto the tray. It is then seasoned with salt and black pepper, garnished with green pepper and tomato slices. Baking at approximately 180°C for 20 minutes in the oven is desired to achieve a browned texture on the meat. Amasya Eggplant Pehli is a dish where eggplant and lamb meat are combined and prepared in a relatively oily manner. It is essential not to stir the dish too much while cooking to avoid crushing the eggplants. Amasya Eggplant Pehli is recommended to be served and consumed while hot.