Chef Wesley Young is doing some seriously delicious things at Gastown’s PiDGiN these days, including this especially tasty and personal take on bayildi — a traditional Turkish treatment of eggplant. Rather than stuffing the eggplant with its best friends (garlic, onions, tomatoes, various spices), Young makes a spread of it with miso and garnishes the resulting smear brightly with marinated tomato and olive oil. He then positions a trio of fried mantou buns next to it, and we know what to do next. So simple and ridiculously delicious! Snag it during either of PiDGiN’s happy hours (5:00-6:30 or 10:30-Late) for $14.
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