Vegetable Dish

This souffl&eacute; variety is prepared with saut&eacute;ed and finely diced spinach that is blended with a creamy b&eacute;chamel base, egg yolks, and beaten egg whites. The dish is easily customized with additional ingredients such as ham or Gruy&egrave;re cheese, and it is traditionally baked in small individual ramekins. The perfect spinach souffl&eacute; should always have a light and airy texture and needs to be served immediately after baking. Though it can be enjoyed on its own, it also makes for an excellent side dish.

Soufflé aux épinards

India

Subz miloni is a traditional dish originating from Lucknow, and consists of seasonal vegetables in garlic and spinach sauce. Although there are many variations depending on which seasonal vegetables are used, the dish is usually made with a combination of carrots, green beans, cauliflower florets, mushrooms, peas, spinach, onions, ginger-garlic paste, hot peppers, vegetable oil, cumin, coriander, chickpea flour, butter, heavy cream, fenugreek, garam masala, and salt. The carrots, green beans, and cauliflower are parboiled and drained. The spinach is blanched, drained, cooled in ice water, and blended into a paste. The cumin, garlic, onions, ginger, and hot peppers are saut&eacute;ed in ghee, and then mixed with the carrots and cauliflower. Coriander, salt, mushrooms, peas, and chickpea flour are added next, followed by the spinach paste, butter, and heavy cream. The mixture is simmered and the dish is finished with garam masala and fenugreek. Once done, subz miloni is typically served with chapati or paratha on the side. This dish is especially popular in winter.

Subz miloni

Mexico

Tamales de capitas o siete cueros (seven-layer tamales) is a Mexican dish originating from the region of Oaxaca. It consists of masa corn dough that is stuffed with a paste of roasted chilis, onions, roasted avocado leaves, garlic, and black beans. Once stuffed, the dough is sliced and wrapped in banana leaves. These tasty tamales are then steamed for at least one hour. It is recommended to let the tamales cool down a bit before serving.

Tamales de capitas o siete cueros

Greece

Hailing from the island of Corfu, this traditional Greek dish employs greens such as spinach, swiss chard, mustard greens, sorrel, nettles, or dandelion, but the choice is easily adaptable to preference and the availability of ingredients. The greens are typically saut&eacute;ed alongside garlic, tomatoes, and crushed red pepper or paprika until they are tender and coated in the flavorful, spicy sauce. Tsigareli is usually garnished with a drizzle of olive oil and can be enjoyed as a side dish or a light main course that is best paired with country-style bread on the side.

Tsigareli

This Cephalonian dish consists of various greens that are stewed alongside tomatoes and various spices and herbs. The dish typically employs onions, celery, leeks, or spinach, and different choice of wild greens such as chard or sorrel. It is occasionally enriched with rice and is best prepared during spring when there is an abundance of wild greens. Tsigaridia is traditionally enjoyed as the main course and is best paired with bread.

Tsigaridia

Undhiyu is a specialty dish of the Indian state of Gujarat, typically consisting of numerous vegetables such as purple yam, sweet potatoes, eggplanst, and bananas. All of the ingredients are slowly simmered in a garlic, chili, coriander, and coconut masala. The name of the dish is derived from the word undhu, meaning upside down, referring to the traditional method of underground cooking in pots which are heated from above. The dish is especially popular during winter, when it's accompanied by puri and shrikhand. There is another popular variety of the dish, called surti undhiyu, which is usually reserved for special ocassions such as weddings and festivities, made with red lentils, vegetables, grated coconut, palm sugar, and a garnish of chopped peanuts.

Undhiyu

Vinete umplute is the Romanian version of a Turkish dish known as imam bayıldı &ndash; eggplant halves that are stuffed with various ingredients, then simmered or baked in olive oil. The most common ingredients include onions and red peppers that are saut&eacute;ed and then combined with ground pork or beef, tomatoes, cheese, garlic, and various fresh herbs such as basil and parsley. Some varieties may include breadcrumbs and eggs, while the vegetarian version usually replaces the meat with mushrooms. The main difference between vinete umplute and imam bayıldı is that the latter does not contain any meat, only onions, garlic, and tomatoes. Before baking, this dish is topped with sliced or chopped tomatoes and grated cheese. It is served at room temperature or warm, usually during the summer.

Vinete umplute

Yemista or gemista is a Greek dish traditionally consisting of vegetables such as tomatoes and green peppers that are stuffed with rice and vegetables' inner parts. The stuffed vegetables are then baked in the oven. The name of the dish means stuffed in Greek language, and it's a typical summer dish. It is mainly considered a vegan dish, although there are some that prepare it with ground meat in the stuffing. It is recommended to prepare the dish when the vegetables are at the peak of the season and to serve it garnished with a spoon of Greek strained yogurt and accompanied by feta cheese.