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Stuffed Eggplant

A baked eggplant stuffed with breadcrumbs, butter, onion, ham, salt, and pepper.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Butter and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Stuffed Eggplant

Ingredients

Directions

Prepare the eggplant

  1. Cut the egg-plant in two.

  2. Scrape out all the inside and put it in a saucepan with a little minced ham.

  3. Cover with water and boil until soft.

  4. Drain off the water.

Stuff and bake

  1. Add two tablespoonfuls of grated crumbs, a tablespoonful of butter, half a minced onion, salt and pepper.

  2. Stuff each half of the hull with the mixture.

  3. Add a small lump of butter to each and bake fifteen minutes.

Nutrition, whole recipe (rough)

108Calories
0 gProtein
12 gFat
2 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
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 F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 soft body that holds the stuffing and becomes tender when boiled.
Grated crumbs
Absorb moisture from the eggplant and bind the filling so it holds its shape.
Butter
Adds richness and moisture to the filling and browns the surface while baking.

The step that matters

Drain off the water. Excess water left after boiling dilutes the filling and makes it soggy. Draining well lets the crumbs and butter hold the mixture together and keeps the stuffed halves firm.

“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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