Imam Biyaldi - "The priest fainted..."

....legend tells us, after a Turkish Imam tasted this famous Eggplant dish.
Whether it was because of its amazing taste or because he got the bill for
the olive oil used in it, we will never know.

Students cooked Imam Biyaldi with cous cous and rolled stuffed chicken

Its flavour comes from olive oil, garlic, onions, tomato, lemon and herbs, 

and it may have been a forerunner to ratatouille. To jazz it up students
added raisins, cumin, coriander and cardamon.

But first the chicken....

Stuffed and ready to be rolled...

Letting the knife do the work

Imam Biyaldi preparation

Adding the spices

Cover and cook