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Hot & Sour Aubergine with Sticky Rice

Use sticky sushi rice as a base for a one-pot veggie supper, contrasted with soy sauce and chilli

By bbcgoodfood · From Open Recipes · 10 ingredients
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Hot & Sour Aubergine with Sticky Rice

Why it works: Rice and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 10,433 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hot & Sour Aubergine with Sticky Rice

Serves 2

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rice + oniontop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together10,433 recipes

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

  2. Red wine + vinegartop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together575 recipes

    Shared aroma: sotolon (curry, maple).

  3. Rice + green beanstop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together39 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + green beanstop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together334 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Sugar + saucetop 13% of all pairs
    Aroma overlapstrong
    Mentioned together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Flavor stand-ins for the green beans

How well each one fits the dish's main ingredients (rice, onion, sugar, red wine, vinegar, sauce):

  1. Mustardbetter flavor fit
  2. Capsicumbetter flavor fit
  3. Tomatobetter flavor fit
  4. Green beansthe original

Fit is the average pairing score against rice, onion, sugar, red wine, vinegar, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).