Konya Eggplant Tiridi

Konya Eggplant Tiridi is a regional dish registered with geographical indication under Konya cuisine, prepared by layering minced meat and eggplant mixture over garlic-infused strained yogurt sauce on toasted flatbread. It was officially registered on 20 January 2022 under Law No. 6769 on Industrial Property, following an application submitted by the Konya Metropolitan Municipality on 17 September 2020. Registered under number 1002, this product is classified as a geographical indication of the type “certified mark.” Due to its association with Konya’s culinary culture, it is intrinsically linked to its geographical origin.

Product Characteristics

Konya Eggplant Tiridi is a layered dish composed primarily of three key components. The base consists of cubed tandır ekmeği (toasted flatbread). Over this, a layer of garlic-whipped strained yogurt is spread to form a sauce. The top layer contains a minced meat and eggplant mixture made of browned minced meat, fried eggplant, tomato, onion, tomato paste, and various spices (salt, black pepper, red pepper).

The distinguishing feature of the dish lies in the combination of fried eggplant with the minced meat mixture, served together with the garlic-infused strained yogurt and toasted flatbread. Before serving, it is garnished with finely chopped parsley for the final touch.

Production Method

For a four-serving production, the ingredients are: 600 g eggplant, 250 g minced meat, 110 g tomato, 1 onion, 1 tandır ekmeği, 30 g olive oil, 30 g tomato paste, 6 g salt, 6 g red pepper, and 4 g black pepper. For the topping: 300 g strained yogurt, 12 g garlic, and 30 g parsley.

The production process includes the following steps:

• Olive oil and chopped onion are sautéed in a pan for 1–2 minutes.
• Tomato paste and cubed tomato are added; cooking continues until the tomatoes soften.
• Minced meat, salt, black pepper, and red pepper are added. The pan is covered and cooked for 30 minutes.
• Eggplant, peeled and cubed, is soaked in salted water for 15 minutes to remove bitterness.
• The eggplant is fried in vegetable oil for 15 minutes, then drained to remove excess oil.
• The fried eggplant is added to the cooked meat mixture and stirred together for 2–3 minutes before removing from heat.
• Strained yogurt is whipped and mixed with grated garlic.
• Cubed tandır ekmeği is placed on a serving plate. The garlic-infused yogurt is spread over it, followed by the prepared eggplant and meat mixture. It is garnished with finely chopped parsley and served.

Geographical Boundary and Control

The geographical boundary of the product is defined by the administrative borders of Konya Province. All production, processing, and related activities for Konya Eggplant Tiridi must take place within this geographical boundary.

The control mechanism operates under the coordination of the Konya Metropolitan Municipality. The control authority consists of four experts representing 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.

Inspections are conducted at least once annually, and additionally in response to complaints or when deemed necessary. During these inspections, compliance is verified regarding the ingredients used, the production method, and the correct use of the designation “Konya Patlıcan Tiridi” and its certified mark emblem. The control authority may engage external experts or organizations for assistance in the process.