Imam Bayildi

A classic Turkish dish, imam bayildi is made with eggplants hollowed out or slit down one side and cooked, then stuffed with onions, garlic, tomatoes and parsley. Translated from the Turkish, imam bayildi means ‘the imam (priest) fainted’ — perhaps because the dish was so wonderful. This dish is usually served cold, but it can be served warm, either as an entrée or with salad as a light meal.