Name: Stuffed Egg Plant, Brazilian Style
Ingredients: Egg plant; 4 tablespoons fine chopped capers; 2 teaspoons anchovy paste; Espagnole sauce

Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Stuffed Egg Plant, Brazilian Style

Ingredients

Egg plant
4 tablespoons fine chopped capers
2 teaspoons anchovy paste
Espagnole sauce

Directions

Prepare the egg plant as described in the previous recipe.
Mix the fine chopped capers and anchovy paste into the stuffing.
Stuff the egg plant with the mixture.
Serve with a reduced Espagnole 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.

Anchovy + saucetop 2% of all pairs

Smell alikemoderate

Cooked together2,057 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Capers + anchovytop 8% of all pairs

Smell alikemoderate

Cooked together473 recipes

Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Capers + saucetop 11% of all pairs

Smell alikemoderate

Cooked together678 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Egg + anchovytop 12% of all pairs

Smell alikemoderate

Cooked together2,330 recipes

Shared aroma: decanal (soap, orange peel).
Egg + caperstop 21% of all pairs

Smell alikemoderate

Cooked together1,311 recipes

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