a dish consisting of whole aubergines , fried in olive oil, until they become soft and then they are stuffed with a filling made of caramelised onions, garlic and grated tomatoes and baked in the oven.
This and many more recipes is part of what we call Politiki Kouzina( the cuisine of the City) ,referring to the recipes created in Constantinople by Greeks, Armenians , Georgians, Levantines, Jews etc, and migrated along with the thousands of refugees , after their deportation off Turkey in the early 1920s.
My grandma was one of the survivors , and if she was still alive today , she would tell me to never use garlic in the recipe , add some cumin in the mix and take your time while you cook the onions , so that the flavours really develop .
So if my yiayia says do , this is how it has to go ! …