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Egg Plant Omelet

A savory omelet made with boiled eggplant, eggs, and parsley, served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Eggplant and parsley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 328 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Egg Plant Omelet

Ingredients

Directions

Prepare the eggplant

  1. Peel the eggplant and slice it.

  2. Soak the slices in salt water for 1 hour.

  3. Remove from salt water, place in a saucepan, and add fresh water.

  4. Boil until tender, then mash and let cool.

Make the omelet

  1. Add the beaten eggs to the cooled eggplant and mix well.

  2. Place the mixture in a double boiler and cook for 30 minutes.

Serve

  1. Serve on nicely browned toast and garnish with parsley.

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 + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together328 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  3. Eggplant + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together515 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Eggplant
Forms the bulk of the omelet and gives it a soft, tender body when mashed.
Eggs
Bind the mashed eggplant and set during gentle cooking to hold the omelet together.
Toast
Provides a crisp, browned base that contrasts with the soft omelet.

The step that matters

Cooking the mixture in the double boiler. Gentle, indirect heat lets the beaten eggs set evenly without curdling or scorching. Too much direct heat can make the eggs tough and grainy, so the mixture should stay at a steady, low simmer.

Swap the eggplant

How well each one fits the dish's main ingredients (egg, parsley):

  1. Shallotfits better
  2. Chivefits better
  3. Carrotfits better
  4. Eggplantthe original

Fit is the average pairing score against egg, parsley. 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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