Skip to main content
Main

Aubergine a LA Mornay Au Gratin - Baked Eggplant

A baked eggplant stuffed with mutton, rice, and tomato sauce, topped with a Mornay-style sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Aubergine a LA Mornay Au Gratin - Baked Eggplant

Ingredients

Directions

Prepare

  1. Prepare the eggplant as for stuffed eggplant.

Make the filling

  1. In a skillet, heat olive oil and fry the onion and garlic until colorless.

  2. Add half of the chopped eggplant and the mutton or lamb, cooking until combined.

  3. Stir in the cooked rice and chicken broth.

  4. Season with salt, red pepper, saffron, and reduced tomato sauce.

  5. Mix in the chopped parsley.

Bake and serve

  1. Stuff the eggplant with the mixture and bake until tender.

  2. Serve with additional tomato sauce.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Eggplant + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together801 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Eggplant + olivetop 2% of all pairs
    Smell alikestrong
    Cooked together943 recipes

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

  5. Rice + chickentop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Eggplant
Forms the shell and adds soft, moist body when baked until tender.
Mutton or lamb
Provides savory, meaty flavor and substance to the filling.
Cooked rice
Bulks up the filling and absorbs liquid, giving it a soft, sturdy texture.
Chicken broth
Moistens the rice and adds savory depth to the filling.
Reduced tomato sauce
Adds concentrated tomato acidity and sweetness to season the filling.

Swap the clove

How well each one fits the dish's main ingredients (eggplant, olive, onion, garlic, mutton, rice, chicken):

  1. Cuminfits better
  2. Turmericfits better
  3. Thymefits better
  4. Clovethe original

Fit is the average pairing score against eggplant, olive, onion, garlic, mutton, rice, chicken. 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.

You might also like

Tomato SoupTomato Soup526 recipesMutton BrothMutton Broth292 recipesChicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipes