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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
SundaneseKaredokRaw vegetables — long beans, cucumber, sprouts, cabbage, small aubergines and lemon basil — in a peanut sauce sharp with kencur.Tastes hot and brightBe its first cook →SundaneseLalapan and sambal terasiRaw leaves and vegetables — cucumber, cabbage, lemon basil, long beans, small aubergines — with a sambal of chilli, toasted shrimp paste and tomato.Tastes very hot and brightBe its first cook →
ThaiGreen curryA curry of fresh green chilli paste fried in coconut cream, with Thai aubergine, basil and chicken or fish balls.Be its first cook →FilipinoSinigangA sour soup of pork, prawns or fish with vegetables, soured most often with tamarind.Tastes rich and brightBe its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →GujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.Be its first cook →South IndianSambarPigeon-pea lentils cooked with tamarind, vegetables and a roasted spice powder, then tempered — poured over rice, or with idli and dosa.Tastes bright and mildBe its first cook →Sri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.Be its first cook →PersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.Be its first cook →Turkishİmam bayıldıWhole aubergines, split and fried, filled with onion, garlic and tomato and baked in olive oil until they collapse — eaten cool.Be its first cook →
MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.Tastes bright and savouryBe its first cook →CatalanEscalivadaAubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.Be its first cook →Castilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.Tastes savouryBe its first cook →
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.Be its first cook →ItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.Tastes sharpBe its first cook →ItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.Tastes savoury and brightBe its first cook →GreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.Tastes richBe its first cook →
ThaiGreen curryA curry of fresh green chilli paste fried in coconut cream, with Thai aubergine, basil and chicken or fish balls.Be its first cook →FilipinoSinigangA sour soup of pork, prawns or fish with vegetables, soured most often with tamarind.Tastes rich and brightBe its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →GujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.Be its first cook →South IndianSambarPigeon-pea lentils cooked with tamarind, vegetables and a roasted spice powder, then tempered — poured over rice, or with idli and dosa.Tastes bright and mildBe its first cook →Sri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.Be its first cook →PersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.Be its first cook →Turkishİmam bayıldıWhole aubergines, split and fried, filled with onion, garlic and tomato and baked in olive oil until they collapse — eaten cool.Be its first cook →MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.Tastes bright and savouryBe its first cook →CatalanEscalivadaAubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.Be its first cook →Castilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.Tastes savouryBe its first cook →ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.Be its first cook →ItalianCaponataFried aubergine with celery, onion, tomato, capers and olives, in a sweet-and-sour sauce of vinegar and sugar.Tastes sharpBe its first cook →ItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.Tastes savoury and brightBe its first cook →GreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.Tastes richBe its first cook →That's everything for that word. The index stops when it runs out.