Bergama Creak

Bergama Çığırtması is a traditional dish unique to the Bergama district of İzmir, prepared using a special technique for eggplants. It derives its name from the “crackling” sound produced by the eggplants during cooking. This dish holds an important place in the regional cuisine and is made by cutting eggplants into spiral strips, frying them, and then baking them in the oven or on the stove with a garlic-infused tomato sauce. Bergama Çığırtması holds geographical indication protection due to its distinctive flavor and unique preparation method.

Bergama Çığırtması is prepared by peeling thin longitudinal stripes along the length of round or purple eggplants and then making superficial incisions by rotating the eggplant from one end to the other in a spiral motion. This technique ensures even cooking and allows the garlic-infused tomato sauce to penetrate the flesh. The eggplants are fried whole in olive oil. Subsequently, peppers are fried and mixed with salt, garlic, and tomatoes, then cooked either in the oven or on the stove. The most important distinguishing feature of the product is the frying of whole eggplants using spiral cuts. This method produces the unique texture and flavor characteristic of Bergama Çığırtması.

^{Bergama Çığırtması (}Bergama Chamber of Commerce⁾

The following ingredients are required for approximately five servings:

• Five thin long or ten short round or purple eggplants, • 500 grams of peppers, • 8 grams of salt (to remove bitterness from the eggplants), • 4 grams of salt (for the sauce), • 10 to 12 cloves of garlic, • 125 ml of olive oil and tomatoes.

The stems of the eggplants are removed and peeled in thin longitudinal stripes. The eggplants are then rotated from one end to the other while making superficial spiral incisions with a knife. This process ensures even cooking and optimal absorption of the sauce. The eggplants are soaked for 15 minutes in two liters of water with 8 grams of salt added. The peppers are halved lengthwise, the garlic is peeled, and the tomatoes are chopped into small pieces. The eggplants are removed from the salted water, dried, and arranged in a single layer in a pan with heated olive oil. They are fried intermittently turned until golden and then transferred to a baking tray. The peppers are fried using the same method. In a separate pan, the garlic is sautéed, followed by the addition of tomatoes and salt, and cooked for approximately five minutes. The sauce is poured over the eggplants and baked in an oven at 200 °C for 20 to 25 minutes. Alternatively, the tray can be covered and cooked on the stove for 7 to 8 minutes. The finished dish can be served warm or cold.

All stages of production for Bergama Çığırtması must take place within the geographical boundaries of the Bergama district. This requirement ensures the authenticity and quality of the product. The product is protected under Law No. 6769 on Industrial Property and was officially registered with a geographical indication mark by the Bergama Chamber of Commerce on 09.05.2024 (Registration No: 1588).

Monitoring inspections are conducted at least once a year under the coordination of the Bergama Chamber of Commerce by a monitoring board composed of the Bergama Chamber of Commerce, the Bergama Restaurant Association, and the Bergama District Directorate of Agriculture and Forestry. Additional inspections are carried out when necessary or in response to complaints. The inspections verify the suitability of ingredients, compliance of production methods with registered standards, and correct use of the geographical indication. Public and private institutions as well as expert individuals may be consulted during inspections.