| 词条 | İmam bayıldı |
| 释义 |
| name = İmam bayıldı | image = İmam bayıldı AvL.JPG | image_size = 250px | caption = A plate of İmam bayıldı served with yogurt and rice | alternate_name = İmambayıldı | country = Turkey | region = Middle East | national_cuisine = Ottoman | creator = | year = | mintime = | maxtime = | type = | course = | served = Room temperature or warm | main_ingredient = Eggplant, onions, garlic, tomatoes, olive oil | minor_ingredient = | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}Imam bayildi[1] ({{lang-tr|İmambayıldı}},[2] literally: "the imam fainted";[3] is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is one of the zeytinyağlı (olive oil-based) dishes and is found in most of the formerly Ottoman regions. The dish is served at room temperature or warm.[4][5] Imam bayildi is also well known under minor variants of the Turkish name in Bulgaria, Israel, North Macedonia, Greece (ιμάμ μπαϊλντί imám baildí, also less commonly known as ιμάμ μελιτζάνα imam melitzána, imam aubergine), Albania, Armenia, and the Arab world ({{lang|ar|إمام بايلدي}} {{transl|ar|imām bāyuldi}}).[6] A similar dish is popular in Iran, although various other vegetables and herbs may also be added to the filling. Origin of the nameThe name supposedly derives from a tale of a Turkish imam, who swooned with pleasure at the flavour when presented with this dish by his wife, although other more humorous accounts suggest that he fainted upon hearing the cost of the ingredients or the amount of oil used to cook the dish.[7] Another folktale relates that an imam married the daughter of an olive oil merchant. Her dowry consisted of twelve jars of the finest olive oil, with which she prepared each evening an eggplant dish with tomatoes and onions. On the thirteenth day, there was no eggplant dish at the table. When informed that there was no more olive oil, the imam fainted.[8] See also
References1. ^{{cite web|url=http://www.highbeam.com/doc/1O33-imambayildi.html|title=Imam bayildi|work=The Oxford Essential Dictionary of Foreign Terms in English|accessdate=2008-04-16|author=Jennifer Speake, Mark LaFlaur|publisher=Oxford University Press}}{{dead link|date=February 2019|bot=medic}}{{cbignore|bot=medic}} {{Cuisine of Albania}}{{Cuisine of Turkey|meze}}{{eggplant dishes}}{{DEFAULTSORT:Imambayildi}}2. ^{{cite web|url=http://www.tdk.gov.tr/index.php?option=com_gts&arama=gts&kelime=imambay%C4%B1ld%C4%B1&guid=TDK.GTS.54bd6ae9c0ca65.51310180|title=TÜRK DİL KURUMU|website=Tdk.gov.tr|accessdate=15 December 2017}} 3. ^{{cite news|url=https://www.theguardian.com/lifeandstyle/2010/oct/16/aubergine-recipes-hugh-fearnley-whittingstall|title=Hugh Fearnley-Whittingstall's aubergine recipes|author=Hugh Fearnley-Whittingstall|newspaper=The Guardian|accessdate=12 May 2015|date=15 October 2010}} 4. ^{{Cite web|url=https://www.bbcgoodfood.com/recipes/681666/imam-bayildi-with-bbq-lamb-and-tzatziki|title=Imam bayildi with BBQ lamb & tzatziki|website=BBC Good Food|language=en|access-date=2019-01-11}} 5. ^{{Cite web|url=https://www.ft.com/content/3a3fdaf6-cdeb-11e0-a409-00144feabdc0|title=Aubergines ‘imam bayildi’|last=|first=|date=|website=Financial Times|language=en-GB|access-date=2019-01-11}} 6. ^Marie Karam Khayat and Margaret Clark Keatinge, Food from the Arab World, Khayats, Beirut, 1961. 7. ^John Ayto, The Glutton's Glossary: A Dictionary of Food and Drink Terms, Routledge, 1990, {{ISBN|0-415-02647-4}}, p. 146. 8. ^Gregory McNamee Movable Feasts: The History, Science, and Lore of Food, Greenwood Publishing Group, 2006, {{ISBN|0-275-98931-3}}, p. 82. 4 : Eggplant dishes|Stuffed vegetable dishes|Ottoman cuisine|Vegan cuisine |
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