Skip to main content
Main

Aubergine and Meat Pie

A pastry pie filled with aubergine, minced pork and beef, bacon, onion, tomato puree, parsley, eggs, and Pecotino cheese.

From the Recipes Wiki (Fandom) · 11 ingredients
Jump to recipe ↓

Why it works: Pork and beef match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Aubergine and Meat Pie

Ovena hot oven
Timeabout 45 minutes

Ingredients

Directions

Prepare the aubergines

  1. Peel aubergines and dice coarsely.

  2. Put in a bowl, cover with water, add two tablespoons of salt and allow to soak for at least one hour.

Make the filling

  1. Heat the oil in a saucepan.

  2. Fry the onion.

  3. Add the minced meat. Stir frequently.

  4. Drain and rinse the aubergines and add to the meat. Stir frequently to prevent aubergines from sticking to the bottom of the pan.

  5. Add bacon.

  6. When aubergines are soft add tomato puree and seasoning.

  7. Remove from heat and allow cool.

  8. Add parsley and beaten eggs.

  9. Add two tablespoons of grated Pecorino cheese.

Assemble and bake

  1. Butter a round pie dish of about 25cm diameter.

  2. Roll out pastry.

  3. Cover bottom dish with pastry.

  4. Pour the filling into the pastry.

  5. Place sliced eggs on top.

  6. Cover again with pastry.

  7. Secure edges round.

  8. Glaze with egg yolk.

  9. Prick all around with a fork.

  10. Bake in a hot oven for about 45 minutes.

Nutrition, whole recipe (rough)

805Calories
65 gProtein
52 gFat
17 gCarbs

Counts 10 of 11 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pork100g cooked242
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Pastrynot in our table0

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. Pork + beeftop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

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

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

  5. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 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

Minced pork and beef
Provides the main savoury body and rich meaty texture of the filling.
Aubergines
Soften during cooking and add moisture and a soft, creamy texture to the filling.
Eggs
Beaten eggs bind the filling as they set, helping it hold together when sliced.
Short pastry
Forms the buttery, crisp case that encloses the filling and browns in the oven.
Tomato puree
Adds concentrated tomato flavour, acidity and colour to the filling.

The step that matters

Cooling before adding the eggs. Adding beaten eggs to a very hot filling can scramble them unevenly, so letting the mixture cool first helps them blend in smoothly and bind the filling.

Swap the parsley

How well each one fits the dish's main ingredients (pork, beef, onion, tomato, egg, pepper):

  1. Garlicfits better
  2. Thymefits about as well
  3. Celeryfits about as well
  4. Parsleythe original

Fit is the average pairing score against pork, beef, onion, tomato, egg, pepper. 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.

You might also like

Tomato SoupTomato Soup526 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCream of Tomato SoupCream of Tomato Soup107 recipes