In 2006 we had a Zaar lunch at Efes One Turkish Restaurant at Albion in Brisbane. Their Turkish banquet was fabulous and this is one of the entrees we had. I wrote down the name of it on a table napkin, then googled recipes when I got home and experimented until I was able to replicate it. There are quite a few steps, but it's really quite simple and well worth the effort. Essentially these are fried potato and eggplant stacks, interspersed with a thick tomato sauce and then drizzled with garlic flavoured yoghurt and garnished with chopped parsley. The taste just 'zings' in your mouth! Don't overdo the chilli - it's only supposed to have a little background heat. Just a final note, the skin of larger eggplants may go tough when you fry them, so opt for small to medium if you can.