Name: Stuffed Egg Plant
Ingredients: two tablespoonfuls of grated cheese; one-half cup of almonds cut very fine; salt

Why it works: Cheese and almond work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 284 recipes. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓

Stuffed Egg Plant

Ingredients

two tablespoonfuls of grated cheese
one-half cup of almonds cut very fine
salt

Directions

Prepare the eggplant

Boil the eggplant until tender.
Cut the eggplant in halves.
Remove the insides and mash them.

Season and fill

Season the mash with butter, pepper, and salt.
If desired, add grated cheese or finely chopped almonds.
Put the mixture back into the shells.

Top and bake

Cover with buttered crumbs.
Brown in the oven.

Nutrition, whole recipe (rough)

120Calories

7 gProtein

10 gFat

1 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Cheese	1 oz (28g) cheddar	113
Almond	1 almond (1.2g)	7
Salt	1 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.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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.

Cheese + almondtop 23% of all pairs

Smell alikemoderate

Cooked together284 recipes

Shared aroma: 3-methylbutanol (malty, whiskey).

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

What each ingredient does

Eggplant (in the method): Forms the edible base and holds the seasoned filling inside its shells.
Grated cheese: Adds savory flavor and helps the filling brown and turn golden in the oven.
Almonds: Add a nutty crunch and body to the soft mash.

“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.