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Baked Egg Plant

Baked eggplant with onion, breadcrumbs, and egg yolk.

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 6 ingredients
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Baked Egg Plant

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Egg Plant

Ingredients

Directions

Prepare the eggplant

  1. Mash eggplant.

  2. Add 2 tablespoons fat or butter, 1/2 onion cut finely, 2 tablespoons bread crumbs, and 1 yolk egg.

  3. Parboil eggplant until tender but not soft in salted boiling water.

  4. Cut eggplant in half crosswise with a sharp knife.

  5. Scrape out the inside and do not break the skin.

Make the filling

  1. Heat 1 tablespoon butter or fat, add onion, and brown.

  2. Add scraped eggplant, bread crumbs, salt, pepper, and egg yolk.

  3. Mix well together and refill shells.

Bake and serve

  1. Place in a dripping pan and bake in the oven.

  2. Baste with butter or sprinkle cracker crumbs on top with bits of butter.

  3. Baste often and brown nicely.

Nutrition, whole recipe (rough)

505Calories
14 gProtein
1 gFat
106 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
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.

By New Orleans Federation of Clubs. 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.

Photo for illustrative purposes only · Contact us to use it

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Fat
Adds richness and helps the surface brown during baking.
Bread crumbs
Absorb moisture and bind the filling so it holds together.
Onion
Browned in fat, it adds sweetness and savory aroma to the filling.

The step that matters

Scrape out the inside and do not break the skin.. The skin forms the shell that holds the filling. A torn skin lets the filling leak out and dry during baking, so scrape gently and keep the shell whole.

Swap the onion

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

  1. Capsicumfits better
  2. Tomatofits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against bread, 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.

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