Why should the eggplant sit for an hour before frying?

After peeling, the vegetable is quartered lengthwise and mixed with ½ teaspoon salt, ¼ teaspoon white pepper and 2 tablespoons oil. It stands this way for 1 hour, so the salt draws out liquid and the flavors settle. This resting time makes up most of the total of about 100 minutes.

How do I bread and fry the eggplant?

The pieces are turned first in beaten egg and then in rusk crumbs (dried, crushed bread), and then fried in butter. Served in tomato sauce.

Where does the recipe come from?

It is taken from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 368, in the chapter on root vegetables and greens. The recipe is intended for 4 servings.

Eggplant in Tomato Sauce

Name: Eggplant in Tomato Sauce
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs eggplant; 0.5 tsp salt; 0.25 tsp white pepper; 2 tbsp cooking oil; 2 pcs egg (for breading); 2 dl rusk crumbs (crushed rusk or breadcrumbs); 75 g butter (for frying); 3 dl tomato sauce (for serving)

Eggplant quartered, marinated 1 hour in salt, pepper and oil, breaded in egg and rusk crumbs, fried in butter and served in tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 368 (falt i det fri)

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About the dish

Breaded and fried eggplant in tomato sauce, from the section on eggplants (aubergines). Rusk crumbs were Erken's usual breading medium.

How to make it

1
Marinate
Peel the eggplants and quarter them lengthwise. Pour over a mixture of salt, white pepper and oil, and let them stand this way for 1 hour.
2
Bread
Turn the pieces first in beaten egg, then in crushed rusk crumbs.
3
Fry
Fry them golden brown in butter over medium heat until tender.
4
Serve
Arrange the eggplant and serve it in hot tomato sauce.

Changes from the original

Rusk crumbs are retained (may be replaced with breadcrumbs). The amounts of egg and butter are estimated. The tomato sauce is assumed to be ready-made.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 368) → 1949 (korrekturlest, s. 407)~47% av teksten endretfjernetlagt til

~~Aubergine i tomatsaus. Frugten skrælles~~ Frukten skrelles og deles langsefter i 4 ~~dele, paaheldes~~ deler, påhelles en blanding av ~~½ teske~~ 1/2 teskje salt, ~~¼ teske~~ 1/2 teskje hvit pepper og 2 ~~spiseskeer~~ spiseskjeer olje; ~~staar saaledes~~ står således 1 time; vendes i egg og kavring, stekes i smør og serveres i tomatsaus.

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Frequently asked questions

Why should the eggplant sit for an hour before frying?: After peeling, the vegetable is quartered lengthwise and mixed with ½ teaspoon salt, ¼ teaspoon white pepper and 2 tablespoons oil. It stands this way for 1 hour, so the salt draws out liquid and the flavors settle. This resting time makes up most of the total of about 100 minutes.
How do I bread and fry the eggplant?: The pieces are turned first in beaten egg and then in rusk crumbs (dried, crushed bread), and then fried in butter. Served in tomato sauce.
Where does the recipe come from?: It is taken from Henriette Schønberg Erken's "Stor kokebok" of 1914, page 368, in the chapter on root vegetables and greens. The recipe is intended for 4 servings.

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