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Eggplant Fruit Omelet

A savory omelet made with chopped eggplant fruit, eggs, currants, nuts, minced mutton, spices, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Almond and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Eggplant Fruit Omelet

Ingredients

Directions

Prepare the eggplant

  1. Peel and scrape out the seeds of the eggplant fruit.

  2. Finely chop the eggplant and place it in a bowl.

  3. Sprinkle a little salt over the eggplant, then pour boiling water over it.

Make the omelet

  1. Beat the eggs in a separate bowl.

  2. Add the currants, almonds or pistachios, minced mutton, and the prepared eggplant to the eggs.

  3. Season the mixture with powdered cinnamon and pepper, then stir until well combined.

  4. Heat the butter in a frying pan and pour in the omelet mixture.

  5. Fry until browned on both sides.

Serve

  1. Transfer the omelet to a hot dish lined with a folded napkin or ornamental paper.

  2. Garnish with parsley and serve.

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. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Cinnamon + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together603 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Cinnamon + peppertop 9% of all pairs
    Smell alikestrong
    Cooked together4,890 recipes

    Shared aroma: methyl cinnamate (strawberry).

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Eggs
Bind the filling together and set into the omelet's structure as they cook.
Butter
Fat for frying that adds richness and helps the omelet brown.
Currants
Add small pockets of sweetness and chewy texture to the filling.
Almonds or pistachios
Add crunch and nutty flavour that contrasts with the soft eggs.
Minced mutton
Adds savoury, meaty flavour and substance to the omelet.
Eggplant (in the method)
Contributes moisture and soft, tender body to the filling.

The step that matters

Fry until browned on both sides. Eggs set quickly over direct heat, so the omelet can scorch on the outside before the centre is cooked. Moderate heat lets the eggs set evenly and brown gently.

Swap the currant

How well each one fits the dish's main ingredients (egg, almond, mutton, cinnamon, pepper, butter, parsley):

  1. Lemonfits better
  2. Limefits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against egg, almond, mutton, cinnamon, pepper, butter, 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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