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Imam Bayildi

A classic of Turkish cuisine, made with aubergines 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’—presumably because the dish was so wonderful. Usually served cold, but it can be served warm, either as an entrée or with salad as a light meal.