Skip to main content
Main

Stuffed Eggplant

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Eggplant and pepper are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,123 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Stuffed Eggplant

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the eggplant in half and scoop out the insides.

  2. In a saucepan, combine the insides with minced ham and cover with water.

  3. Boil until soft, then drain the water.

Stuff and bake

  1. Add breadcrumbs, butter, minced onion, salt, and pepper to the mixture.

  2. Stuff each half of the eggplant with the mixture and top with small lumps of butter.

  3. Bake at 350°F (175°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 their aromas overlap, and how often cooks already put them together.

  1. Eggplant + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together1,123 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Eggplant + oniontop 9% of all pairs
    Smell alikestrong
    Cooked together870 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Eggplant
Forms the edible shell and holds the stuffing, becoming soft and tender when baked.
Breadcrumbs
Absorb liquid and give the stuffing body so it holds together rather than turning wet.
Butter
Adds richness and moisture, and helps the top brown in the oven.
Minced ham
Contributes savory, salty flavor to the stuffing.

The step that matters

Boil until soft, then drain the water. Eggplant left boiling too long turns waterlogged and mushy, and excess water dilutes the stuffing. Draining thoroughly keeps the filling thick and flavorful.

Swap the eggplant

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

  1. Potatofits better
  2. Mustardfits better
  3. Capsicumfits better
  4. Eggplantthe original

Fit is the average pairing score against ham, butter, onion, 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.

More stuffed eggplant recipes

Turkish 3 See all 156 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes