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Eggplant in Tomato Sauce

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. 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. 2

    Bread

    Turn the pieces first in beaten egg, then in crushed rusk crumbs.

  3. 3

    Fry

    Fry them golden brown in butter over medium heat until tender.

  4. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 368) → Modernised~86% of the text changedremovedadded
Aubergine i tomatsaus. Frugten skrælles 4 stk aubergine. 0,5 ts salt. 0,25 ts hvit pepper. 2 spiseskjeer matolje. 2 stk egg (til panering). 2 dl kavring (knust kavring eller griljermel). 75 g smør (til steking). 3 dl tomatsaus (til servering). Skrell auberginene og deles langsefter del dem i 4 dele, paaheldes fire på langs. Hell over en blanding av ½ teske salt, ¼ teske hvit pepper og 2 spiseskeer olje; staar saaledes olje, og la dem stå slik i 1 time; vendes time.. Vend stykkene først i egg og kavring, stekes sammenpisket egg, deretter i knust kavring.. Stek dem gyllenbrune i smør på middels varme til de er møre.. Anrett auberginene og serveres server dem i varm tomatsaus.

Note on Modernised

Kavring er beholdt (kan erstattes av griljermel/brødsmuler). Mengde egg og smør er anslått. Tomatsausen forutsettes ferdig laget.

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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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