Ingredients (Serves 4)
4 kg large eggplants 
1 kg lean ground meat* 
1 cup plain butter
1 head garlic
Salt

Preparation
The eggplants are roasted over a fire, their skins are peeled, their heads are cut off. They are crushed with a pestle until they reach a paste consistency in a large tray. The peeled garlic is pounded and mixed thoroughly with the eggplant along with the salt. On the other hand, minced meat is roasted in a pan and spread on a large tray of crushed eggplant, placed on a serving plate and eaten with thin bread and zucchini. It is a food of early summer and autumn.

*For its meaty form, it is also called minced meat söğülme. When minced meat is made without meat, pure butter is cauterized and poured over the pounded eggplants.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN