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imam bayildi


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Turkish, Greek;

dish of aubergines baked with olive oil, onions, tomatoes, and garlic; may be served hot or cold. There are two versions of the origin of the name, which means the ‘imam (or priest) fainted’: either he swooned in ecstasy when he tasted the dish or he fainted from fright at the cost of the large amount of olive oil used to prepare it.

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