Konya Eggplant Bayildan Product Description and Distinguishing Features: Konya Patlıcan Bayıldan is an important dish in Konya's culinary culture and is considered a special dish for gatherings. It is prepared by combining roundly cut and fried eggplants with boiled meats in the same tray, and cooking them again with various vegetables.The history of Konya Patlıcan Bayıldan dates back to the combination of boiled meats in the center of the tray, eggplants arranged around the meats, and peppers and tomatoes placed on top, using a unique method. The production of the product requires skill, especially in bringing together and cooking the ingredients, hence it is associated with geographical boundaries. Production Method: For the production of Konya Patlıcan Bayıldan for 4 people, you will need the following ingredients: Ingredients: - 250 g diced lamb - 1 liter water - 1 onion - 270 g butter - 25 g salt - 1 kg eggplants - 8 g tomato paste - 6 green peppers - 2 tomatoes Instructions: Boil the meats in a pot for 20 - 30 minutes over high heat. Once boiled, transfer the meats to another container using a strainer.In a pan, sauté 20 g of butter and onion until the onion turns pink. Add tomato paste once the onion is sautéed. Stir until the aroma of the tomato paste comes out, then add the boiled meats. Cook the meats until tender and keep them on the stove for an additional 5 minutes.Cut the eggplants into round slices and fry them in 250 g of butter, then drain the excess oil using a strainer. Place the boiled meats in the center of a baking tray and arrange the fried eggplants around the edges. After peeling the skins off the tomatoes, chop them and place them on top of the eggplants.Pour 2 cups of the separated broth from the boiled meats over the ingredients. Add salt, then cover the tray and cook over low heat for 15 - 20 minutes.Finally, roll the green peppers and add them to the dish. Serve with the tray. Enjoy your Konya Patlıcan Bayıldan!