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1/10 Photos of Imam Bayildi (A Stuffed Eggplant Recipe from Asia Minor)
The story behind this dish is that the Imam (a Turkish official in the Ottoman Empire) fainted when his wife told him she'd used up all the olive oil in making this dish. Eggplant is an oil sponge, it loves to soak it up. Having said that, it is also very, very delicious, and if you allow the eggplant to drain well after frying them, you will still cut calories while retaining great taste. Great dish - vegetarian.
Units: US | Metric
Serving Size: 1 (463 g)
Servings Per Recipe: 4