Imam Bayıldı
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Turkish cold dish based on eggplants, onions and olive oil
In the Vinony graph
Within Vinony's link graph, Imam Bayıldı is referenced by 322 other articles, and connects out to Albanian cuisine, Solanum melongena and Prunus persica.
It is catalogued under topics including Albanian cuisine, Eggplant dishes and Ottoman cuisine.
Its subject is documented across 32 Wikipedia language editions.
Key facts
- Alternative names
- İmambayıldı
- Place of origin
- Ottoman Empire
- Region or state
- Former Ottoman countries ( Turkey , Greece , Albania , Kosovo , Bosnia , Serbia , North Macedonia , Bulgaria , Armenia , Romania )
- Associated cuisine
- Ottoman
- Serving temperature
- Room temperature or warm
- Main ingredients
- Aubergines , onions , garlic , tomatoes , olive oil
via Wikipedia infobox
Wikidata facts
- Instance of
- food
- Subclass of
- dish
- Part of
- Turkish cuisine
- Has part
- Solanum melongena
- Country
- Turkey
- Country of origin
- Ottoman Empire
- Material used
- tomato
- Image
- İmam bayıldı AvL.JPG
Show 3 more facts
- Commons category
- Imambayildi
- cuisine
- Macedonian cuisine
- native label
- İmam Bayıldı
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
İmam bayıldı (literally: "the imam fainted") is a dish in Ottoman cuisine of whole aubergine stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is a zeytinyağlı (olive oil-based) dish and is found in most of the former Ottoman regions. The dish is served at room temperature or warm.
Origin of the name
Excerpted from Wikipedia’s “Imam Bayıldı” article, available under the CC BY-SA 4.0 licence.