İmam Bayıldı (Stuffed Eggplant in Olive Oil) vs Psari Plaki: Baked Fish Plaki

Both dishes start from olive oil, onion, garlic, tomato and parsley, yet they land in very different places. İmam Bayıldı fries salted eggplant halves until golden, stuffs them with a soft, gently caramelized onion, tomato and bell pepper filling balanced by a touch of sugar, then bakes them until fork-tender and serves them cool, rich and silky. Psari Plaki pours a simmered tomato-onion sauce over seasoned white fish, bakes it with lemon slices nestled alongside, and arrives hot with flaky fillets. One is luxurious vegetable comfort; the other, a lighter, brighter seafood bake.