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Stuffed Egg Plant

A baked dish of eggplants stuffed with a breadcrumb, butter, herb, and egg yolk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Eggplant and nutmeg share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and cooks put them together in 53 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Stuffed Egg Plant

Ingredients

Directions

Prepare

  1. Parboil the eggplants to remove bitterness.

  2. Slit each eggplant down the side and extract the seeds.

Stuff and bake

  1. In a bowl, mix the bread crumbs, butter, herbs, salt, pepper, nutmeg, and egg yolk.

  2. Fill the cavity of each eggplant with the stuffing.

  3. Bake the stuffed eggplants until tender.

Serve

  1. Serve with a gravy poured into the dish.

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 + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together53 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggplants
Form the main body that holds the stuffing and becomes soft and tender when baked.
Bread crumbs
Absorb moisture and butter to form a binding, tender stuffing.
Butter
Adds fat and richness, helping the stuffing taste savory and moist.
Egg yolk
Binds the stuffing together and helps it set as it bakes.

The step that matters

Parboil the eggplants. Parboiling draws out the bitter compounds in eggplant and softens the flesh so it cooks evenly. Skipping or shortening it can leave the eggplant bitter and unevenly tender.

Swap the eggplant

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

  1. Capsicumfits better
  2. Spinachfits better
  3. Shallotfits better
  4. Eggplantthe original

Fit is the average pairing score against bread, butter, pepper, nutmeg, egg. 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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