Fried eggplant

It is such a common dish during summer months that this season used to be called patlıcan kızartma ayları (fried eggplant months)[7] in Ottoman Istanbul, where this generalized frying caused huge fires and destroyed entire mahalles due to the abundance of old wooden houses.

Another recipe which contains fried eggplants is parmigiana di melanzane, famous in all southern regions of the country.

In Israel, it is used to make sabich, a popular sandwich of fried eggplant and hard-boiled egg in a pita.

[10] In India, fried eggplant is also known as brinjal phodi or vangyache kaap in the Konkani language.

Made with shallow-fried eggplant slices, this recipe is typically a Konkani and Maharashtrian dish, very similar to begun bhaja from Bengali cuisine.