Baku Kitchen! An independent reference of traditional food

aubergine

121 dishes.

Isombecassava leaves pounded and simmered with palm oil and peanutswine & spiritKallmetnative red grape of the Lezhë hills giving soft, dark winessalad & sideKapunataMaltese ratatouille of eggplant, tomatoes, capersmainKare-KareOxtail and vegetables in peanut sauce with shrimp-paste bagoongmainKari zouritoctopus curry in creamy coconut milk, Creole signatureKashk-e bademjanfried eggplant dip with fermented whey, fried mint and walnutsKedjenouChicken and vegetables slow-steamed in a sealed clay canari potKhoresh bademjanlamb and aubergine stew soured with unripe grapes or lemonKhorovatsskewered pork or lamb barbecued over coals; national feast centerpieceKoktalfish hot-smoked with vegetables in a metal box over smouldering woodKploBoiled cow skin cut into gelatinous strips and simmered in saucesLagmanhand-pulled noodles in meat-vegetable broth, Uyghur-influencedmainLampraisDutch Burgher packet of rice, curries and frikkadel baked in banana leafLegimThick braised vegetable stew with beef or crabLight soupSpicy clear tomato broth with goat, chicken or fishLitti ChokhaWheat balls stuffed with roasted gram flour, baked in embers, with mashed vegetablesLuchiSmall puffed white-flour bread fried in oil, eaten with potato curryLyutenitsapepper-tomato relish spread thickly on breadsoup & stewMaafeMandinka peanut-butter stew of meat, tomato and vegetables over riceMafépeanut-butter stew of meat and vegetables served over riceMahshivine leaves, peppers and zucchini stuffed with herbed ricefermented & pickledMakdoussmall aubergines stuffed with walnut and red pepper, preserved in olive oilsauce & condimentMalidzanoaubergine and walnut spread with garlic and white cheeseMaqlubaflipped rice-vegetable-chicken pot, Friday family centerpieceMderbelFried courgette or aubergine stewed with garlic, vinegar and mintMesaqa’afried eggplant baked in tomato sauce, with or without minced meatMirza ghasemiGilani smoked eggplant with garlic, tomato and eggMoussakabaked layers of eggplant, spiced lamb mince, béchamelMutabbalsmoked aubergine whipped with tahini, yoghurt and lemonNgunzaPounded cassava leaves stewed with palm oil, groundnut and smoked fishNyembwe chickenChicken stewed in palm-nut cream, often with smoked flavors; national dishOr LamLuang Prabang stew of buffalo, eggplant and numbing chili woodsnackPakoraVegetables dipped in spiced gram-flour batter and deep-fried in bubbling oilParmigiana di melanzanefried eggplant baked with tomato, mozzarella, basilPem bemJola fish stew simmered with onion, chilli and palm oilPicadaBoard of salami, cheese, olives and crisps shared before dinner

  • Yong Tau Foo

    Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…

  • Turshu

    Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…

  • Iraqi dolma

    Vegetables and vine leaves stuffed with rice and meat, pomegranate-soured. Ready in 1 hr 15 min prep and 1 hr…

  • Lyutenitsa

    Pepper-tomato relish spread thickly on bread. Ready in 50 min prep and 2 hr 30 min cooking. About 4 jars…

  • Pondu

    Cassava-leaf stew with palm oil and fish or meat; ubiquitous. Ready in 20 min prep and 1 hr 45 min…

  • Riz gras

    Rich one-pot rice cooked in tomato broth with meat and vegetables. Ready in 30 min prep and 1 hr 15…

  • Agouti

    Smoked cane rat braised in palm-nut or peanut sauce, prized bush meat. Ready in 30 min prep and 2 hr…

  • Akpessi

    Boiled plantain or eggplant one-pot with smoked fish and palm oil. Ready in 25 minutes prep and 45 minutes cooking.…

  • Ajapsandali

    Summer ratatouille of eggplant, tomato, pepper and herbs. Ready in 25 min prep and 50 min cooking. 6 servings. A…

  • Asam Pedas

    Sour and fiery tamarind fish stew with okra and torch ginger. Ready in 30 min prep and 40 min cooking.…