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"Food is the silent language of love, shared among souls who gather around the table, leaving behind all differences and finding unity in the flavors that touch their hearts." - Orhan Pamuk


Imam Bayildi is a classic Turkish dish with a history that dates back several centuries. The name "Imam Bayildi" translates to "The Imam Fainted" in English. The dish got its name from a popular legend surrounding its creation.


According to the story, an Ottoman cleric, or "imam," tasted this dish and was so overwhelmed by its deliciousness that he fainted with pleasure. Hence, the name "Imam Bayildi" was born.


While the legend adds charm to the dish, the real origin of Imam Bayildi likely predates the Ottomans. It's believed to have been inspired by similar dishes from the Middle East and Mediterranean regions that involve stuffed vegetables and rich tomato-based sauces.


Imam Bayildi is a vegetarian dish primarily consisting of eggplants (aubergines) that are stuffed with a flavorful mixture of onions, garlic, tomatoes, herbs, and spices. The dish is known for its rich, aromatic flavors and is a staple in Turkish cuisine. Here's a general recipe for making Imam Bayildi:


I used to make Imam Bayildi a lot during university, one because it was extremely easy to make and two, because it didn't use meat, which made it quite cheap. I have always loved this dish and having lived all over the Balkans, you can find this dish in the various countries that the Ottomans colonized, with various ranges of flavors and interpretations.


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Serving & Tradition

Tang Yuan is typically eaten hot, either in a sweet ginger broth or plain with a drizzle of honey. Families gather to eat them while praying for happiness, family unity, and a prosperous year ahead. The roundness of Tang Yuan reflects the full moon, symbolizing harmony and reunion.

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Hi! I`m Ben Pierce Jones

I've spent the last seven years traveling around the world, working and studying abroad.

Imam Bayildi From Turkiye

Imam Bayildi is a classic Turkish dish with a history that dates back several centuries.

Prep time

15 mins

Cook time

45 mins

Serves

4

INGREDIENTS

  • 4 eggplants (aubergines)

  • 1 large onion, finely chopped

  • 3-4 cloves garlic, minced

  • 2 ripe tomatoes, finely chopped or 1 can of chopped tomatoes

  • 1 tablespoon tomato paste

  • 1/4 cup chopped fresh parsley

  • 1/4 cup olive oil, plus extra for drizzling

  • 2 teaspoons ground cumin

  • 1 teaspoon paprika

  • Salt and pepper to taste

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Instructions

Featuring roasted eggplant in a cumin tomato sauce, Imam Bayildi is a fresh and easy to prepare veggie dish that will bring the flavor to your next event!

Click here for video recipe and story on Instagram


Prepare the Eggplants: Cut the eggplants in half lengthwise. Sprinkle with salt and let sit for 15-20 minutes.


  1. Wipe away extra water on top of eggplant after wait time.

  2. Preheat your oven to 180°C (350°F) and bake the eggplants for about 30-40 minutes or until they are tender.


Prepare the Filling: In a skillet, heat olive oil over medium heat. Add the chopped onions and garlic and sauté until they become soft and translucent. Add the tomatoes, ground cumin, paprika, salt, and pepper. Cook until the mixture thickens.


Serve: Imam Bayildi can be served hot, warm, at room temperature, or cold the next day. Garnish with chopped fresh parsley and lemon wedges before serving. Serve with white rice, yogurt.

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