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Tomatoes Stuffed with Eggplant

Tomatoes are filled with a mixture of roasted eggplant, onions, oil, salt, pepper, and parsley.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Tomatoes Stuffed with Eggplant

Ingredients

Directions

Prepare the eggplant

  1. Bake the eggplant.

  2. Let it drain well.

  3. Chop the eggplant with a wooden or glass chopper.

  4. Set the chopped eggplant in a bowl and mix with the oil poured little by little.

  5. Add finely chopped onion, salt and pepper.

Stuff and serve

  1. Choose small and firm tomatoes and remove the inside with all the seeds.

  2. Fill the tomatoes with the eggplant mixture.

  3. Place all stuffed tomatoes on a platter and decorate them with a sprig of parsley for each tomato.

Nutrition, whole recipe (rough)

227Calories
3 gProtein
14 gFat
25 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Eggplant1 cup cubed (82g)35
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Eggplant + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together651 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Eggplant + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together328 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggplant
Forms the soft, creamy filling that holds the stuffing together.
Oil
Adds moisture and richness, giving the eggplant a smooth, spreadable texture.
Onions
Add sharpness and aroma that balance the mild, rich eggplant.
Tomatoes
Act as edible cups that hold the filling and add fresh acidity.

The step that matters

Let the baked eggplant drain well. Baked eggplant holds a lot of liquid. If it is not drained well, excess moisture dilutes the filling, making it watery and loose inside the tomatoes.

Swap the onion

How well each one fits the dish's main ingredients (eggplant, tomato, pepper, parsley):

  1. Capsicumfits better
  2. Okrafits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against eggplant, tomato, pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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