A starter of a smooth paste made from a sort of béchamel sauce mixed with puréed grilled aubergine (US: eggplant) until it resembles mashed potato.
A classic aubergine (US: eggplant) dip, sometimes including grated cheese, served alone or as an accompaniment to kebab and lamb dishes.
The wide-bottomed coffee pot, narrowing to a long and graceful neck used throughout the Middle East and Turkey. Very fine coffee powder is added to the pot with sugar and water. The flavour is subsquently dictated by the ingredients combined with the number of times it comes to the boil, bubbling and foaming up. Sometimes spices are added.
"The Imam fainted." Aubergines (US: eggplants) sliced and stewed in oil with tomatoes, onions and spices and eaten cold. Extremely rich. There is debate about whether the Imam fainted because he was overwhelmed by the splendour of the flavour, because his stomach, generally fed meanly, was overwhelmed by the richness of the food, or whether he fainted with horror at the extravagance of the ingredients.
