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Stuffed and Baked Egg Plant

A baked eggplant stuffed with a seasoned mixture of eggs, onion, butter, bread crumbs, and optional meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 27,232 recipes mention both. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed and Baked Egg Plant

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut eggplants in half lengthwise and parboil in salted water.

  2. Scoop out most of the interior and mash it.

Fill and bake

  1. Season the mash with eggs, onion, salt, pepper, butter, bread crumbs, and either chicken or ham and bacon. Mix well and fill the eggplant halves with the mixture.

  2. Sprinkle the tops with bread crumbs and a little clarified butter.

  3. Place in a buttered baking dish and bake at 400°F (200°C) for 15 minutes.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + breadtop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Eggplant + peppertop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together1,123 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Onion + chickentop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Eggplant + oniontop 9% of all pairs
    Aroma overlapstrong
    Mentioned together870 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Onion + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 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

Eggplants
Form the shell that holds the filling and becomes tender when parboiled and baked.
Eggs
Bind the mashed eggplant filling so it holds its shape when baked.
Bread crumbs
Add body to the filling and form a crisp, browned topping.
Butter
Adds richness and moisture to the filling and helps the top brown.
Onion
Adds savory flavor and aroma to the filling.

The step that matters

Scoop out most of the interior and mash it. If the shells are scooped too thinly or torn, they may not hold the filling and can collapse in the oven. Leaving a sturdy wall keeps the halves intact while the mash stays moist and well seasoned.

Flavor stand-ins for the eggplant

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

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Leekbetter flavor fit
  4. Eggplantthe original

Fit is the average pairing score against egg, onion, pepper, butter, bread, chicken. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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