Afyon Eggplant Pastry, also known locally as "badılcan böreği," is a traditional dish with a rich history in the Afyon region of Turkey. It is made from fried eggplant, which is finely chopped and mixed with a flavorful filling of minced meat, eggs, parsley, and a variety of local spices. Once the mixture is prepared, it is layered with green peppers and sliced tomatoes before being baked to perfection. The resulting dish is served hot, typically during special occasions, family gatherings, and festive events such as weddings or religious celebrations.

A distinctive feature of Afyon Eggplant Pastry is that it does not require any flour in its preparation, unlike many other pastries in Turkish cuisine. This gives it a unique texture and flavor that sets it apart from other eggplant-based dishes. The eggplant used in the recipe is a key ingredient, providing both depth and richness to the filling. The combination of fried eggplant, minced meat, and fresh vegetables creates a savory and hearty flavor profile that is characteristic of the Afyon region's culinary traditions.

Afyon Eggplant Pastry is traditionally associated with local celebrations and gatherings, making it a dish that carries significant cultural meaning. The production method, which has been passed down through generations, remains an integral part of the region’s cuisine. Whether served as a main dish or a side, Afyon Eggplant Pastry represents the warmth and hospitality of the local people, offering a taste of Afyon's culinary heritage.