Who first used eggplants in their cooking, Greeks or Turks?

The origins of eggplant in Greek and Turkish cuisine are a matter of debate, and it is difficult to determine who first used the vegetable in their cooking. Eggplant is believed to have originated in India, where it has been cultivated for thousands of years, before spreading to other parts of the world.

There are records of eggplant being used in Ancient Greek and Roman cuisine, but it is unclear whether the Greeks or the Romans were the first to introduce the vegetable to Europe. Eggplant was also a popular ingredient in Ottoman cuisine, which spread throughout the Balkans and the Mediterranean.

Regardless of its origins, eggplant is now a staple ingredient in both Greek and Turkish cuisine. In Greece, it is used in dishes such as moussaka and briam, while in Turkey, it is a key ingredient in imam bayildi and karniyarik. Both cuisines have also developed unique eggplant dishes, such as Turkish patlican salatasi (eggplant salad) and Greek melitzanosalata (eggplant dip).