Recipe Catalog

Stuffed eggplants with fried potatoes are a true gastronomic delight, combining the softness of baked vegetables with the rich aroma of herbs. This recipe has roots in European cuisine, merging Mediterranean traditions where eggplants play a key role. The baked flesh of the eggplants turns into a tender puree enriched with garlic and fresh herbs, while a layer of juicy tomatoes and zucchini adds brightness and freshness. Young potatoes sautéed with mushrooms and thyme give the dish a crispy texture and deep flavor. This dish is perfect for both a cozy home dinner and a festive table, offering a harmony of tastes and aromas that convey the charm of Mediterranean cuisine.

This dish is a vivid example of the simplicity and rich flavor of Mexican cuisine. Eggplants fried to a tender golden crust create a soft, velvety texture, while the addition of feta adds a light saltiness and richness. Fresh tomato cubes bring a juicy tang that refreshes the taste, while basil or cilantro adds an aromatic, herbal note. This dish is perfect as a warm salad, a side for meat, or a light standalone snack. It pairs wonderfully with tortillas or crispy bread, creating a harmonious duet of flavors. Inspired by rural culinary traditions, this treat conveys the atmosphere of hot sun and spicy aromas characteristic of Mexico.

Salad with fried eggplants in sweet and sour sauce with cottage cheese is a vibrant dish of Chinese cuisine, combining crispy eggplants, fresh tomatoes, and aromatic herbs. Frying the eggplants in starch gives them an appetizing crispy crust, while sesame oil and toasted sesame add Eastern notes. The sweet and sour sauce creates a harmonious balance of flavors, while the cottage cheese gently complements the composition. This salad can be served as a standalone dish or as an exquisite appetizer. The lightness of the vegetables combines with the richness of flavors, making it an ideal option for lovers of original gastronomic experiences.

Fried eggplants with onions are a hearty and aromatic dish of Abkhaz cuisine, where the simplicity of ingredients combines with depth of flavor. The pre-blanched and flour-fried eggplants acquire a golden crust, while the sweet onion adds richness. The key element is the sauce made from sour cream and tomato puree, which soaks into the vegetables, giving them a tender texture and subtle tanginess. This dish is perfect as a hot appetizer or an accompaniment to meat and fish dishes. In Abkhazia, it is often prepared for family meals, appreciating the harmony of flavors and nutrition. Each serving is filled with the warmth of the sun and the hospitality of Caucasian cuisine.

Fried eggplants in soy sauce and mirin with garlic are a classic dish of Japanese cuisine, embodying a balance of flavors and textures. Historically, eggplants have been used in Asia for hundreds of years, and their combination with soy sauce and mirin creates a harmonious taste with a slight sweetness and depth of umami. Tender eggplants fried to a golden crust, infused with the aromas of garlic and ginger, reveal a rich and intense bouquet. The dish is perfect as an independent appetizer or as a side to rice, turning an ordinary meal into a gastronomic delight. It can be served with sesame seeds or herbs for added freshness and contrast.

Fried eggplant in an omelet with garlic and tomatoes is a dish that embodies the brightness and richness of Chinese cuisine. Thin slices of eggplant soaked in airy omelet become tender and flavorful, while garlic adds a spicy kick. The sweet tang of ripe tomatoes harmoniously complements the rich taste of the vegetables, creating a balanced combination of textures and aromas. This dish not only decorates your table but also surprises with its versatility: it is equally delicious hot with a glass of red wine or cold as an ideal snack for traditional drinks. Historically, this recipe originates from simple rural kitchens in China where eggplants were often used in hearty, aromatic dishes. Due to its simplicity and rich flavor, it remains a favorite among many generations.

Fried eggplants for rolls are an exquisite appetizer with a velvety texture and deep, rich flavor. This recipe is widely popular in European cuisine and is perfect for creating rolls with various fillings—from spicy cheeses to aromatic herbs and nuts. Thin slices of eggplant, soaked in salted water to remove bitterness, are then fried until golden brown, acquiring tenderness and a slight sweetness. Their softness makes the dish versatile, harmoniously pairing with meat and vegetable ingredients. Such eggplants can serve as a base for elegant appetizers on a festive table filled with the flavors and aromas of Mediterranean tradition.

Fried eggplants with coconut milk is a refined dish of European cuisine that combines the tenderness of eggplants with an exotic touch of coconut. At the 'Tarantino' restaurant, it captivates with its richness of flavors and aromas. Large slices of eggplant fried in olive oil acquire an appetizing golden crust, while garlic and chili pepper add spiciness. Coconut milk gives the dish a silky texture and light sweetness, balancing the spicy accents. Fresh cilantro and crunchy sesame seeds are the finishing touches. This dish pairs perfectly with rice or crispy bread, creating a harmony of flavors that transports you to a world of gastronomic delight.

Fried eggplants with garlic and herbs is a dish that combines simplicity and rich flavor. Popular in European cuisine, it captivates with its aroma and tender texture. Coated in flour, the eggplants develop a golden crust, while garlic and herbs add zest. The finishing touch is a sour cream-tomato sauce that highlights the richness of flavor and makes the dish juicy. This recipe is perfect as an appetizer or a side dish to meat dishes. Eggplants, thanks to their velvety structure, absorb the sauce, creating a harmony of flavors. Such a dish is not only pleasant to taste but also looks beautiful on the table, attracting attention with its bright color and appetizing aroma.

Eggplants fried with nuts are an exquisite dish of European cuisine, impressing with their sophistication and rich flavor nuances. Tender rolls of baked eggplants soaked in nut filling create a harmonious blend of softness and pleasant texture. The addition of walnuts gives the dish a nutty aroma and a light crunch, while pomegranate seeds add a refreshing tartness. Parsley not only decorates but also adds freshness. This recipe can be considered a wonderful example of Mediterranean gastronomy, where simple ingredients come together in a refined dish. Served as an appetizer or light dinner, it impresses with its presentation. Suitable for special occasions and romantic evenings, offering a sense of gastronomic delight.

A hearty and quick eggplant appetizer according to the recipes of the chef of the program "Made with taste" Sergey Leonov.

Recipe from Kakhaber Kozaev, chef of the restaurant "Tkemali".

Eggplant sandwiches are a combination of tenderness and spiciness infused with Russian gastronomic traditions. Historically, the eggplant, known as 'sinenkiy' in the folk, has earned its place on tables due to its rich flavor and versatility in cooking. Fried to a golden crust, they acquire softness and pleasant sweetness, harmonizing with garlic-sour cream sauce and grated cheese. Crunchy black bread adds textural contrast while fresh herbs enhance the aroma. This hearty snack can be served hot or cold, delighting with its rich taste at any time of day. It is perfect for cozy home gatherings or as an original treat on a festive table.

Nothing extra - just eggplants, salt, flour and oil. Remember: eggplants absorb oil very well, so keep a bottle nearby, not measured milliliters.