Konya Eggplant Bayıldan

Konya Patlıcan Bayıldan is a dish registered as a geographical indication under registration number 884 on 07.09.2021, based on an application submitted by the Konya Metropolitan Municipality on 17.09.2020.

Product Characteristics

Konya Patlıcan Bayıldan is a ceremonial dish within the culinary culture of the Konya region. It is prepared by frying round slices of eggplant and boiling meat, then cooking them together on the same tray with various vegetables. During serving, the boiled meat is placed in the center of the tray, the fried eggplant is arranged around it, and peppers and tomatoes are layered on top. The production process requires considerable skill in combining and cooking the ingredients. This craftsmanship establishes the dish’s intrinsic link to its geographical origin.

Production Method

The components and preparation steps for producing Konya Patlıcan Bayıldan for four servings are as follows:

• Ingredients: 250 g lamb cut into cubes, 1 l water, 1 onion, 270 g butter, 25 g salt, 1 kg eggplant, 8 g tomato paste, 6 bird’s eye chilies, and 2 tomatoes.

• Preparation:
• • The meat is boiled for 20–30 minutes over a low flame, then drained and placed in a container.
  • In a separate pan, 20 g of butter is used to sauté the onion until it turns pink; tomato paste is then added and stirred until fragrant.
  • The boiled meat is added to this mixture and cooked until tender, then left on the heat for an additional five minutes.
  • The eggplants are cut into round slices and fried in 250 g of butter, after which excess oil is drained.
  • The cooked meat is placed in the center of a tray, and the fried eggplant slices are arranged around it.
  • Peeled tomatoes are sliced and placed on top of the eggplant.
  • Two cups of the liquid from the boiled meat are poured over the ingredients, and salt is added.
  • The tray is covered and cooked over low heat for 15–20 minutes.
  • Finally, lightly fried bird’s eye chilies are added on top, and the dish is served directly from the tray.

Geographical Boundary

The geographical boundary for this indication is defined as the province of Konya. Due to the unique conditions and skilled craftsmanship required for producing Konya Patlıcan Bayıldan, all stages of production must be carried out within this specified geographical boundary to maintain its distinctive association with the region.

Monitoring

Monitoring activities are conducted under the coordination of the Konya Metropolitan Municipality. The monitoring body consists of four representatives: one each from the Konya Provincial Directorate of Agriculture and Forestry, the Konya Gastronomy and Tourism Association, the Faculty of Tourism at Necmettin Erbakan University, and the Konya Metropolitan Municipality. Monitoring is carried out once annually or upon complaint. During these inspections, compliance with the correct use of the term "Konya Patlıcan Bayıldan" and the geographical indication emblem, as well as adherence to the established production method, are verified. The monitoring body may consult experts or procure services as needed. The registering institution is responsible for pursuing legal procedures to protect the geographical indication rights.